The Best Lentil Soup Ever |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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My long quest for a good lentil soup recipe ended with this. A friend gave me her modified Moosewood recipe, and I modified it further. Everybody loves it! It's pretty fast for soup, and with the exception of the greens, it's almost entirely a pantry soup. Read more . Did I mention it also freezes well? Ingredients:
2 t olive oil |
2-3 med onions, chopped (approx. 2 c.) |
3 carrots, coarsely grated |
4-6 cloves garlic, chopped |
3/4 tsp marjoram, crumbled |
3/4 tsp thyme leaves |
cumin |
1 28 oz can diced tomatoes w/juice |
7 1/2 c. broth (3 bouillon cubes) |
2-3 potatoes, chopped |
11/2 c lentils |
1 bunch greens, kale is best |
11/2 tsp salt |
1/4-1/2 tsp pepper |
grated cheddar cheese, for garnish |
Directions:
1. Chop the onions, carrots, and garlic - can be done in a food processor
2. Sautee everything above the line for 3-5 min. while the bouillon dissolves in water.
3. Add tomatoes, lentils, potatoes and water to the sautee mixture. Simmer for app. 1 hour. Add greens app. 10 min. before end of cooking, and add salt, pepper in the last 5 minutes.
4. Garnish grated cheddar cheese if desired
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