Lentil soup

Lentil soup



  • dry red wine - 1/2 c
  • bay leaf - 1 item
  • salt and pepper - 1 item
  • olive oil - 1 Tbsp
  • cloves garlic, crushed - 2 item
  • medium onion, chopped - 1 item
  • thyme - 2 tsp
  • low-sodium chicken broth - 6 c
  • medium celery ribs, thinly sliced - 2 item
  • medium carrots, sliced in thin rounds - 3 item
  • can Italian plum tomatoes, with juice - 1 oz
  • picked over lentils, rinsed - 1 c
  • ham, diced in 1/2-inch pieces - 1/2 lb

How to make lentil soup:

In a medium, non-reactive casserole, heat the oil over moderate heat. Add the onion, celery, carrots, garlic, thyme and bay leaf. Cover and cook until the onion is translucent, about 5 minutes. Add the wine and bring to a boil over high heat. Add the tomatoes with their juice, breaking them up with the back of a spoon. Add the lentils and chicken broth and return to a boil. Reduce the heat to moderately low; cover partially and simmer, stirring occasionally, until the lentils are tender, about 35 minutes. Season to taste with salt and pepper and serve hot.

Recipe categories: Lunch/snacks, Soups & stews, Pork.

Lentil soup
Average rating: 5 of 5, total votes: 4
Cook. Time: PT1H5M
Total Time: PT1H5M

Cause of complaint:

Related ingredients:
sugar, sour cream, salt, chocolate chips, vegetable oil, pepper, chopped celery
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