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Wednesday, January 31, 2007

Lentil Soup

If you would like to read more about this recipe, I have written a post about it since originally adding this link to the site. Please click here for the full post!

Lentil Soup
 
Cook time
Total time
 
"This is the BEST." - Amy Kroff
Author:
Recipe type: Soup
Ingredients
  • 1 cup dry lentils
  • 1 cup shopped onion
  • 2 cloves garlic, minced
  • 1 tablespoon cooking oil
  • 4 cup beef broth
  • 1 15 ounce can petite-diced tomatoes
  • 1 tablespoon worcestershire sauce
  • ¼ teaspoon dried thyme or oregano (I usually use oregano)
  • ¼ teaspoon pepper
  • ⅛ teaspoon cumin
  • 1 bay leaf
  • ½ cup chopped carrots (I usually do more carrots because my kids love them)
  • ½ cup chopped celery
  • ½ pound fully cooked smoked sausage links, sliced – or chopped ham
Instructions
  1. Rinse lentils, drain, then soak in water and set aside while you prep the soup.
  2. In a large pot, cook onion garlic in hot oil over medium heat until tender but not brown.
  3. Once the onions are tender, add garlic and stir. Drain off any remaining water from the lentils. Stir in the lentils, beef broth, undrained tomatoes, worcestershire sauce, thyme or oregano, pepper, cumin, and bay leaf. Bring to boiling then reduce heat to low but so that soup is still simmering.
  4. Cover and simmer for 15 minutes.
  5. Add carrots and celery. Return to boiling then reduce heat again and simmer for 15-20 mins or until lentils and veggies are tender.
  6. Stir in meat and heat through. Discard bay leaf.


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