Garlic Lentil Soup

READY IN: 1hr 40mins
Recipe by Sackville

This may take a bit of time to make but it is one of my favourite comfort foods, especially on a nippy winter day. From Cooking for Diabetics by Michekke Berriedale-Johnson

Top Review by ratherbeswimmin

I usually pick one or two Zaar recipes a week to make for my husband and I to take for lunch. This was it for last week. Wow, SG, we both thought your soup was delicious. Not hard to make either. I didn't add any extra stock or water because we like a thick, hearty soup/stew. Just added some salt and pepper but otherwise the seaoning was perfect. This is a wonderful cold weather meal and healthy too. Thanks for sharing it.

Ingredients Nutrition

Directions

  1. Put the lentils, onions, garlic, carrot, oil, bay leaves, marjoram or oregano and stock into a large saucepan.
  2. Bring to the boil and then simmer gently for 1 1/2 hours, stirring occasionally.
  3. Remove bay leaves and add the red wine vinegar as well as the salt and pepper to taste.
  4. You can thin the soup out if you like with a little stock or water before serving.
  5. To freeze: Freeze in a rigid container.
  6. To reheat: Thaw and heat through.

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