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Lentil Soup

southern.chef's picture
Ingredients
  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
  Bay leaf 1
  Salt 1⁄2 Teaspoon
  Pepper 1⁄4 Teaspoon
  Garlic 1 Clove (5 gm), crushed
  Chopped ham 1 Cup (16 tbs)
Directions

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.

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Dish: 
Soup
Ingredient: 
Vegetable

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