This recipe is one of the most classic ways to prepare Lentil Soup; usually is enjoyed as a first course for lunch as many consider beans too heavy for dinner. This easy-to-make soup is not only tasty but full of nutrients as well. The dry lentils are cooked with diced carrots, potatoes, with saute red onions, garlic and green pepper. It is typical to eat this soup throughout the winter, but not many have different seasons and I truly believe that we don’t need winter to have such healthy dish. I love to cook my lentils with half water and half chicken broth, however if you are vegetarian just follow recipe and omit the chicken broth.
Best Lentil Soup
June 14, 2018
: 8
: 20 min
: 45 min
: 1 hr 5 min
: Easy
A delicious healthy anytime soup
Ingredients
- 1/2 LB dry lentils
- 1 pearl onion
- 2 TBSP olive oil
- 1 Scallion diced
- 1/4 Cup Diced Red Onion
- 2 garlic cloves diced
- 1/3 Cup diced green pepper
- 1 Russet potato diced
- 2 Carrots diced
- 1/2 Quart Chicken Broth or Vegetable Broth Swanson's is my favorite
- 1/2 Quart Water
- 1 chicken Bouillon
- 1/3 cup of Tomato Sauce
Directions
- Step 1 pick and wash lentils, place lentils in a large pot with 3 cups of water with the pearl onion. let Lentils cook in medium heat for about 30 minutes stirring occasionally add the diced potato along with the diced carrots. While the lentils are cooking, saute the onions, garlic, and green pepper in 2 TBSP of olive oil. cook medium heat setting for about 10 minutes, add them to the Lentils and add also the 1/2 quart of the chicken broth and the chicken bouillon (optional) add Pepper to taste let cook for another 15 minutes, always check lentils that they are soft and to your consistency. Last step is to add the tomato sauce stir in let boil. Serve and enjoy !!
