Lentil Soup Express
Ready In: 52 mins
Serves: 6
Yields: 1 pot of soup
Ingredients
- 2 tablespoons vegetable oil
- 1 onion, peeled and sliced
- 1 garlic clove, crushed
- 3 cups water
- 1 (16 ounce) can whole tomatoes, undrained
- 1 cup dry lentils, rinsed
- 1 cup carrot, peeled and sliced
- 1 tablespoon Worcestershire sauce
- 1 tablespoon vinegar
- 1⁄2 teaspoon salt
- 2 tablespoons fresh parsley, chopped (OR you can add fresh spinach at the end to wilt into the soup)
Directions
- In a medium pot or dutch oven, heat oil over medium heat. Add onion and garlic; cook, stirring frequently, for 2 to 3 minutes, or until onion is tender.
- Add water, tomatoes with their juice, and lentils. Cover and simmer for 15 minutes.
- Add carrots, worcestershire sauce, vinegar, and salt. Cover and simmer 25 more minutes or until lentils and vegetables are tender.
- Garnish with chopped parsley (OR you can add fresh spinach and wilt it into the soup).
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