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Prep Time: 10 Minutes Cook Time: 42 Minutes |
Ready In: 52 Minutes Servings: 8 |
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I have had this recipe in my recipe box forever. It is such a quick and easy lentil soup recipe that is thick and hearty, not watery. Sometimes, instead of the parsley, I put in spinach and it wilts down and tastes great!!! Ingredients:
2 tablespoons vegetable oil |
1 onion, peeled and sliced |
1 garlic clove, crushed |
3 cups water |
1 (16 ounce) can whole tomatoes, undrained |
1 cup dry lentils, rinsed |
1 cup carrot, peeled and sliced |
1 tablespoon worcestershire sauce |
1 tablespoon vinegar |
1/2 teaspoon salt |
2 tablespoons fresh parsley, chopped (or you can add fresh spinach at the end to wilt into the soup) |
Directions:
1. In a medium pot or dutch oven, heat oil over medium heat. Add onion and garlic; cook, stirring frequently, for 2 to 3 minutes, or until onion is tender.
2. Add water, tomatoes with their juice, and lentils. Cover and simmer for 15 minutes.
3. Add carrots, worcestershire sauce, vinegar, and salt. Cover and simmer 25 more minutes or until lentils and vegetables are tender.
4. Garnish with chopped parsley (OR you can add fresh spinach and wilt it into the soup).
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