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