Tuesday, April 23, 2013

Lentil Soup Recipe

1 1/2 liters liquid vegetable stock
1 bag red lentils, washed and drained
2 garlic cloves, minced
1 large onions, diced
2 large carrots, diced
1/4 bunch celery, diced
2 cups fresh spinach
2 medium tomatoes, diced
1 large leek, chopped
1/2 cup diced mushrooms
1 tablespoon parsley,
1 tablespoon oregano,
1 tablespoon basil,
1/2 tablespoon fresh ground pepper
1 1/2 tablespoons tomato paste
salt, to taste
Add stock, lentils, onions, and garlic to your pot and bring to a boil.  This is when I chop the additional vegetables and add as each is prepared.  Add tomatoe paste, spices, etc.  Keep pot covered and stir every 10-12 minutes.  Takes 60-90 minutes for lentils to cook.  If soup dries out, add water.

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