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Lentil Parmesan Soup

Budget.Gourmet's picture
Ingredients
  Dry lentils 2 Cup (32 tbs)
  Water 1 Quart
  Brown soup stock 2 Quart (Basic One)
  Potato 1 , peeled and diced
  Carrots 2 , grated
  White vinegar 3 Tablespoon
  Salt To Taste
  Ground cloves 1⁄8 Teaspoon
  Dry sherry 1 Tablespoon
  Parmesan cheese 1 Tablespoon
Directions

Soak the lentils in the water for 2 hours.
Place (water included) in soup pot, and add the soup stock, potato, carrots, vinegar, salt, and cloves.
No pepper Cook over low heat for 3 hours, and serve with sherry and Parmesan cheese in a bowl.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Appetizer
Dish: 
Soup
Interest: 
Gourmet

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