Garlic Lentil Soup

Name: Garlic Lentil Soup
Prep time: 10 min
Cook time: 1 h 30 min
Total time: 1 h 40 min
Yield: 6 serving(s)
Ingredients: 1 cup red lentil, rinsed and drained; 2 onions, finely chopped; 2 garlic cloves; 1 carrot, thinly sliced; 2 tablespoons olive oil; 2 bay leaves; 1 pinch dried marjoram or 1 pinch oregano; 6 1/4 cups vegetable stock; 2 tablespoons red wine vinegar; salt and pepper

(42)

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

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READY IN: 1hr 40mins

SERVES: 6

UNITS: US

INGREDIENTS

Nutrition

1

cup red lentil, rinsed and drained
2

onions, finely chopped
2

garlic cloves
1

carrot, thinly sliced
2

tablespoons olive oil
2

bay leaves
1

pinch dried marjoram or 1 pinch oregano
6 ¹⁄₄

cups vegetable stock
2

tablespoons red wine vinegar
salt and pepper

DIRECTIONS

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

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