You are here

Lentil-Potato Soup

fatfree.kitchen's picture
Ingredients
  Brown lentils 2 Cup (32 tbs), uncooked
  Bay leaves 1
  Water 8 Cup (128 tbs)
  Ground cumin 1⁄2 Teaspoon
  Chopped onion 3⁄4 Cup (12 tbs)
  Garlic cloves 1 , minced
  Chopped carrots 3⁄4 Cup (12 tbs)
  Cayenne pepper 1 Pinch
  Chopped celery 3⁄4 Cup (12 tbs)
  Lemon juice 1 Tablespoon
  Chopped idaho potatoes 1 Cup (16 tbs), peeled
Directions

Sort lentils, discarding any foreign material.
Rinse well and drain.
Place lentils, water, onion, carrots, celery, potatoes, bay leaf, cumin, garlic, and cayenne pepper in a heavy soup pot.
Cook for 45 minutes or until lentils are soft.
Add lemon juice, stir, and serve.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Appetizer
Method: 
Slow Cooked
Dish: 
Soup
Restriction: 
Vegetarian
Ingredient: 
Vegetable
Interest: 
Healthy

Rate It

Your rating: None
4.108825
Average: 4.1 (17 votes)