Lentil Soup Recipe

Lentil Soup

2 tablespoons butter or oil
1 medium onion, chopped
2 carrots, peeled and chopped
2 celery stalks, chopped
2 garlic cloves, minced
Salt and freshly ground black pepper
2 medium tomatoes, chopped
1 pound lentils (approximately 1 1/4 cups)
4 cups (32 ounces) beef broth
1 cup shredded Parmesan


Heat butter in a heavy stockpot over medium heat. Add onion, carrots and celery; mix well. Add garlic, salt and pepper.  Saute until vegetables are tender, 5 to 8 minutes. Add tomatoes.   Simmer 8 minutes, stirring frequently.  Add lentils and mix to coat.  Add broth and stir.  Add water, if needed, until beans float freely.  Bring to a boil over high heat.  Cover and simmer, adding additional water as needed, 30 minutes to 1 hour (or longer).  Ladle soup into bowls and sprinkle with Parmesan. 

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Lentil Soup Recipe from: Eat & Explore Washington

Eat & Explore Washington Cookbook and Travel Advisor

Also try : Lisa's Yummy Oatmeal Cookies

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