Old Fashioned Lentil Soup

6 cups chicken or vegetable stock
1 cup dried lentils
2 tbsp. extra virgin olive oil
2 cloves fresh garlic, chopped
3 celery stalks, chopped
1 large onion, chopped
3 large carrots, peeled and chopped
1 (15 oz) can diced tomatoes,,,
salt and pepper, to taste

In a large non stick Dutch oven over medium-low heat saute the onions, garlic, celery and carrots until soft, stirring occasionally until the onions are transparent, about 5-8 minutes. Add the tomatoes and the salt and pepper.

Add in the lentils and the broth and bring to a boil. Lower the heat to a simmer and cook until the lentils are soft, about 45 minutes. You may need to add more broth as the soup gets thicker as it cooks. Enjoy!
Jan Tanis
Jan Tanis

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