Lentil Soup
Ready In: 1 hr 15 mins
Serves: 10
Ingredients
- 1 lb dry lentils
- 4 large garlic cloves, minced
- 2 onions, finely chopped
- 4 stalks celery, finely chopped
- 4 carrots, peeled and finely chopped
- 1 red potatoes, finely diced
- 1 bay leaf
- 1 tablespoon dried parsley
- 5 (15 ounce) cans low sodium vegetable broth
- 1 teaspoon balsamic vinegar
Directions
- Check lentils as directed on package, then rinse. Use a fine sieve for this so the small lentils don’t go through.
- There is a lot of chopping in this recipe. See Anne Sainz note above for some tips to speed it up.
- Combine all ingredients except vinegar in large pot and bring to a boil, stirring frequently to prevent burning on the bottom.
- Reduce heat and simmer 30-40 minutes until lentils are soft.
- Remove bay leaf and add vinegar.
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