Lentil Soup Recipe
Ingredients
| Lentils | 1 1/2 Cup (16 tbs), dried | |
| Water | 6 Cup (16 tbs) | |
| 1 tablespoon beef flavored bouillon granules | ||
| Whole tomatoes | 1 Can (10oz), undrained | |
| Parsley flakes | 2 Tablespoon | |
| Onion | 1 Large, diced | |
| Carrot | 1 Medium, thinly sliced | |
| Potatoes | 4 Medium, peeled | |
| Bay Leaf | 1 | |
| Salt | 1/2 Teaspoon | |
| Pepper | 1/4 Teaspoon | |
| Garlic | 1 Clove (5gm), crushed | |
| Ham | 1 Cup (16 tbs), chopped | |
Directions
Combine all ingredients in a large Dutch oven.
Bring to a boil; cover, reduce heat, and simmer 1 1/2 hours, stirring occasionally.
Remove bay leaf.
Bring to a boil; cover, reduce heat, and simmer 1 1/2 hours, stirring occasionally.
Remove bay leaf.
Chef
