Vegetable lentil soup

Vegetable lentil soup

Vegetable lentil soup

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CookItEasy.net
CookItEasy.net
Vegetable lentil soup photo 1
Vegetable lentil soup photo 2
Vegetable lentil soup photo 3

Ingredients/Components

  • cans chicken broth - 2 3/4
  • garlic clove - 1 item
  • dry lentils - 1 c
  • olive or salad oil - 2 Tbsp
  • can Italian-style stewed tomatoes - 1 1/2
  • medium-size onion - 1 item
  • medium-size carrots - 2 item
  • medium celery stalks - 2 item
  • to 5 small red potatoes - 3 item
  • breadsticks optional - 1 item

How to make vegetable lentil soup:

About 1 1/2 hours before serving: dice carrots, celery and onion, cut potatoes into 1/2-inch pieces and mince garlic. In 5-quart Dutch oven over medium-high heat, in hot oil, cook carrots, celery and onion until tender, stirring occasionally. Add garlic and cook, stirring just until garlic begins to brown. Stir in stewed tomatoes with their liquid, dry lentils, chicken broth, potatoes and 3 cups water; stir with spoon to break up tomatoes. Over high heat, heat to boiling. Reduce heat to low; cover and simmer for 50 minutes.

While soup is simmering, thinly slice escarole. Just before serving, stir escarole into soup in Dutch oven; cook, stirring occasionally, until escarole wilts. Serve with bread sticks. Makes 5 main dish servings (about 2 cups each).


Recipe categories: Soups & stews, Beans, Lentil.

Rating:
Vegetable lentil soup
4
Average rating: 4 of 5, total votes: 6
Cook. Time: PT1H
Total Time: PT1H


Cause of complaint:

Related ingredients:
half and half, pkg, milk, butter or margarine, salt, onion soup mix
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