Lentil Soup

  • 2 cups green lentils, washed, picked over, and drained
  • 2 tins organic chicken broth plus enough water to make 10 cups of liquid (use vegetable broth for a vegetarian soup)
  • 1 bay leaf
  • A couple of carrots, chopped
  • 1 large onion, chopped
  • 3 cloves garlic, chopped
  • 1 stock celery, chopped, leaves are great, too!
  • 1/4 teaspoon thyme

In soup pot, place broth and water and bring to a boil.  Add the lentils, onion, garlic, and bay leaf.  Simmer for about 3 and a half hours. Add the carrots, celery, and thyme, and simmer for 30 more minutes, until tender. Mash a bit of the soup with the back of a spoon, or with a potato masher.

To bind the soup (an old Joy of Cooking trick) melt:

  • 2 tablespoons butter

Stir in it until blended:

  • 2 tablespoons flour

Slowly add a little of the soup.  Cook and stir until it boils, then stir it into the rest of the soup.  Season to taste with salt and pepper.

NOTE:  Add vegetables and seasonings as desired; this soup is never really the same each time we make it!


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Filed under food, Main Course, Protein, Vegetarian (lacto/ovo)

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