Recipe: Lentil Soup (using carrot, celery and tomato)
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LENTIL SOUP
1 (1 lb.) pkg. dry lentils
2 1/2 cups water
Bay leaf
1 tsp seasoning salt
2 onions, chopped
2 carrots chopped
1 stalk celery, diced
2 tbsp. butter
1 clove garlic, minced
1 cup canned tomatoes
2 tbsp chicken-style seasoning
1/2 tsp. dried oregano
Dash of thyme
Rinse lentils and place in a pan. Add 2 1/2 cups water, bay leaf and seasoning salt; boil slowly for 30-45 mintes or until lentils are tender. Remove and discard bay leaf.
Cook onions, carrots and celery in butter until onions are transparent. Add to lentils with remaining ingredients. Cook 15-20 minutes longer (add more water if needed for consistency).
Makes 4-6 servings
From: Leslie WA
1 (1 lb.) pkg. dry lentils
2 1/2 cups water
Bay leaf
1 tsp seasoning salt
2 onions, chopped
2 carrots chopped
1 stalk celery, diced
2 tbsp. butter
1 clove garlic, minced
1 cup canned tomatoes
2 tbsp chicken-style seasoning
1/2 tsp. dried oregano
Dash of thyme
Rinse lentils and place in a pan. Add 2 1/2 cups water, bay leaf and seasoning salt; boil slowly for 30-45 mintes or until lentils are tender. Remove and discard bay leaf.
Cook onions, carrots and celery in butter until onions are transparent. Add to lentils with remaining ingredients. Cook 15-20 minutes longer (add more water if needed for consistency).
Makes 4-6 servings
From: Leslie WA
MsgID: 3159269
Shared by: Betsy at Recipelink.com
In reply to: Recipe: Daily Recipe Swap Topics - March 2018
Board: Daily Recipe Swap at Recipelink.com
Shared by: Betsy at Recipelink.com
In reply to: Recipe: Daily Recipe Swap Topics - March 2018
Board: Daily Recipe Swap at Recipelink.com
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