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Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 15 |
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Incredibly flavorful and filling, my whole family LOVED it, and none of us thought we would like lentils! For the vinegar, we used red wine vinegar. If desired, add spicy smoked sausage or left-over ham to this soup. We cut up some cocktail smoked sausages and added it to the soup, which was a nice and spicy bonus. For the 1 1/2 cups of chopped tomatoes, you'll need 2 medium tomatoes, or just use a can of chopped tomatoes like I did. Ingredients:
8 cups chicken broth |
3 cups lentils |
1 teaspoon salt |
1 cup onion, chopped |
1 cup carrot, chopped |
1 cup celery, chopped |
1 garlic clove, minced |
1 1/2 cups chopped tomatoes |
2 tablespoons lemon juice |
1 1/2 tablespoons brown sugar |
1 tablespoon wine vinegar |
1/2 teaspoon pepper |
Directions:
1. In a 4 1/2 quart Dutch oven, or a large pot, combine the chicken broth, lentils, and salt. Cover and simmer for 20 minutes.
2. Meanwhile, steam the onion, carrot, celery and garlic over boiling water for 8 minutes.
3. Add the steamed vegetables to the lentil mixture.
4. Add the tomatoes, lemon juice, brown sugar, wine vinegar, and pepper to the pot.
5. Simmer for 20 minutes.
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