You are here: Home > Recipes > Lentil Soup

Lentil Soup

Lentil Soup
  • 0.00 / 5 5
0 votes, 0.00 avg. rating (0% score)
Submit a Recipe Image

Yield: Serves 6.

A hearty, versatile soup that lends itself to countless variations.

Ingredients:

1/2 pound lentils, picked over and rinsed
1-1/2 quarts water
2 to 3 stalks celery and leaves, finely chopped
2 small carrots, finely chopped
Chopped parsley (a sprinkle)
1 onion, chopped
1 garlic clove, chopped Salt and pepper to taste
1 tablespoon oil
3 ripe tomatoes, or 1/2 cup canned
Bay leaf
1 pound small shells, or 1 pound elbow or ditalini macaroni

Instructions:

Cook all but last ingredient in heavy saucepan until mixture comes to a boil. Let simmer for half an hour or longer, adding more water if needed. (Oil in recipe accelerates cooking time.) Cook pasta according to package directions, drain, add to lentil soup, and cook for 5 minutes more

Browse Similar Recipes

Sign-up for Yankee Magazine's FREE enewsletter!

and get a free digital issue, plus 30% off in the Yankee Store

Your New England Minute
Yankee Recipe Box
Yankee Store Special Offers and New Products
Great Yankee Giveaway
Yankee's Travel Exclusives Newsletter

No comments yet.

Leave a Reply