Recipe by Bone Man
My wife recently attended a "soup seminar," put on by The County Extension Service. Here's one that she brought home that I liked quite a bit and she was crazy about it. Simple and easy. Enjoy.
Top Review by Aunt Cookie
This was very good! Served with some Irish soda bread I found on this site, we had a very filling, satisfying meal. I used fresh instead of frozen carrots, half red lentils and half brown, and I doubled all the herbs/spices. Towards the end of the cooking time, I also added 2 small, cubed potatoes. I liked this soup better with some hot sauce added (as well as some salt -- though I know that defeats the purpose of using low-sodium V8 :) ). Also, I think I would add even more chili powder than the 1 tsp I used. I'll be making this again; thanks for sharing your recipe!
- 1 1⁄2 teaspoons vegetable oil
- 1 tablespoon fresh garlic, chopped
- 2 cups onions, chopped
- 1 lb frozen carrots, crinkle cut slices
- 12 ounces dry lentils (1 1/2 cups)
- 4 cups low-sodium V8 juice
- 5 cups water
- 1⁄2 teaspoon chili powder
- 1⁄2 teaspoon ground cumin
- 1 teaspoon dried oregano
Directions See How It's Made
- Pour the vegetable oil into a large cooking pot or dutch oven. Over medium-high heat, saute the onion and garlic until golden, about 2-3 minutes.
- Add remaining ingredients and stir. Bring to a boil and then reduce the heat to a simmer.
- Cook uncovered until the lentils are tender, about 45 minutes.