Carmen
“This sounds like a fun project. I am sending you a lentil soup recipe that I make about once every two weeks. It is very healthy and tasty and everyone in my family, with all their special diets, can eat it. I originally got it out of a French cookbook for the Provence region about 25 years ago, and have made some of my own adjustments to it over time. The best thing about it is you can serve it with melted cheese or croutons on top and /or serve it with some crusty French bread or cornbread, or it’s great with a cheese quesadilla too! I never look at the recipe now…I’m not sure I could even find it…I just make it from memory.”
Carmen’s Lentil Soup for Six
Print recipe
Ingredients
- 2 cups raw lentils
- 2 tablespoons olive oil
- 1 Medium yellow onion (finely chopped)
- 1 14 oz. can diced tomatoes
- 1 teaspoon dried thyme
- 2 bay leaves
- 4 cups water
- salt
- pepper (freshly ground)
Directions
| Step 1 | |
| Wash lentils in cold water | |
| Step 2 | |
| Heat the oil in a heavy pot and cook the chopped onion until soft | |
| Step 3 | |
| Add the tomatoes, garlic, thyme, bay leaves, salt & pepper, and lentils | |
| Step 4 | |
| Add water and bring to a boil | |
| Step 5 | |
| Cover and simmer 1 - 2 hours | |
| Step 6 | |
| Cooking time will depend on the size of the lentils (I usually use the green lentils). The lentils should be tender & not mushy. Remove the bay leaves before serving. Enjoy! | |