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Green Lentil Soup

Mad.Bulgarian's picture
Lentils Soup can be served cold or hot, and is a great source of fiber.
Ingredients
  Green lentils 1 1⁄2 Cup (24 tbs)
  Baby carrots 15 , sliced in 3 pieces
  Yellow onion 1 , chopped (The Size Of A Tennis Ball)
  Virgin olive oil 2 Tablespoon
  Whole garlic 5 Clove (25 gm), peeled
  Dried savory 1 Tablespoon, dried
  Sea salt 2 Teaspoon
  Cold water 2 Quart
  Dried chili peppers 3 , whole, if you like it spicy you can crush them up
Directions

Saute the onion in 1 tbs of olive oil, until onions start turning glassy yellow (about 5min at medium heat). Add water,carrots,chili,savory, garlic, salt and lentils. Bring to boil and simmer covered for 35minutes.At the end the remaining olive oil.
Serve with crusty bread and pickled hot peppers. This soup is served cold in the summer and makes a great snack.
If you like your soup thicker you can use 2 cups of lentils.

Recipe Summary

Difficulty Level: 
Very Easy
Cuisine: 
European
Course: 
Main Dish
Taste: 
Savory
Method: 
Boiled
Dish: 
Soup
Restriction: 
Vegetarian
Interest: 
Everyday, Healthy
Preparation Time: 
10 Minutes
Cook Time: 
35 Minutes
Ready In: 
45 Minutes
Servings: 
8
Story
My Grandmother Maria was a great cook, she was very frugal and she made delicious dishes from scratch. Back then when I lived in Bulgaria all the ingredients where purchased at the local market. Everything was fresh and chemical free. Now a days the same ingredients are offered in the USA, but they are labeled "Organic" and have a higher price tag then the chemically enhanced food sold in most Supermarkets and Walmart. I still buy most of the fruit and vegetables at the local veggie stand, and surprisingly the prices are lower then the Supermarket and the produce tastes a lot better and is a lot fresher.
Subtitle: 
Lentil Soup

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