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Lentil And Vegetable Soup

chef.david.galeano's picture
Ingredients
  Dry lentils 2 Cup (32 tbs), soaked overnight in water, drained
  Water 5 Cup (80 tbs)
  Bacon slices 2 , diced
  Onion 1 Medium, peeled, chopped
  Carrot 1 , peeled, sliced thin
  Celery stalks 2 , sliced (With Tops)
  Garlic 1 Clove (5 gm), peeled (1 Can)
  Salt 2 Teaspoon
  Pepper 1⁄4 Teaspoon
  Oregano 1⁄2 Teaspoon, crushed
  Canned tomatoes 1 Pound (1 Can)
Directions

MAKING
1. In a slow-cooking pot or crock pot, combine all the ingredients.
2. Give a good stir to mix well.
3. Cover pot with its lid
4. Allow the beans and vegetables to cook on HIGH for 4 to 6 hours or if you have ample time and are in not hurry, cook on low for 8 to 10 hours

SERVING
5. Ladle the lentils and vegetables into warmed soup bowls or soup plates.
6. Serve the soup hot with crusty bread or rice if you like.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Asian
Course: 
Appetizer
Method: 
Slow Cooked
Dish: 
Soup
Ingredient: 
Lentil
Preparation Time: 
10 Minutes
Cook Time: 
360 Minutes
Ready In: 
370 Minutes
Servings: 
6

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