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Saturday, March 2, 2013

Lentil Soup

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Recipe

  • 1 lb - Dried Lentils
  • 2 quarts - Chicken stock or broth
  • 1/2 cup - Carrots (diced)
  • 1/2 cup - Celery (diced)
  • 1/2 cup - Yellow Onion (diced) 
  • 2 - Bay Leaves
  • 2 TBS - Garlic (minced)
  • 14.5 oz can - Chopped Tomatoes
  • tsp - Thyme
  • tsp - Black Pepper
  • tsp - Salt
  • 3 cups - water
  • 2 cups - Spinach
  • Parmesan Cheese for garnish
Directions
  • Combine Chicken Stock and Lentils in a pot, bring to a boil and simmer for 20 minutes 
  • Add all of the remaining ingredients except the spinach and cheese
  • Simmer for 30-45 minutes until thickened and lentils and vegetables are tender
  • Remove from heat, add spinach, stir just to wilt
  • Serve and garnish with Parmesan cheese




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