18 Oct 2009
|Dried lentils||1 1⁄2 Cup (24 tbs)|
|Water||6 Cup (96 tbs)|
|Beef flavored bouillon granules||1 Tablespoon|
|Canned whole tomatoes||16 Ounce, undrained and coarsely chopped (1 Can)|
|Parsley flakes||2 Tablespoon|
|Onion||1 Large, diced|
|Carrot||1 Medium, thinly sliced|
|Potatoes||4 Medium, peeled and cubed|
|Garlic||1 Clove (5 gm), crushed|
|Chopped ham||1 Cup (16 tbs)|
Combine all ingredients in a large Dutch oven.
Bring to a boil; cover, reduce heat, and simmer 1 1/2 hours, stirring occasionally.
Remove bay leaf.
Lentil Soup Recipe