Lentil Soup Recipe
Ingredients
| Lentils | 3 Cup (16 tbs) | |
| Water | 2 1/2 Quart | |
| Vegetable bouillon cubes | 2 | |
| Vegit seasoning - 2 teaspoons | ||
| Onions | 3 Medium | |
| Celery - 2 stalks | ||
| Carrots | 3 Medium, peeled | |
| Oil | 3 Tablespoon | |
| Tomato sauce | 1 Can (10oz) | |
| Molasses | 2 Tablespoon | |
| Lemon juice | 2 Tablespoon | |
| Vinegar - to taste | ||
| Salt | 1 To taste | |
| Pepper | To Taste | |
Directions
MAKING
1) In a large pot, add the lentils, water, bouillon cubes and Vegit seasoning together and simmer for 1 to 1 1/2 hours until the lentils are tender.
2) In a food processor bowl with a metal blade, process the onions, until chopped medium-fine.
3) In a food processor bowl with a slicing disc, process the celery and carrots until sliced.
4) In a skillet, saute the onions, celery and carrots in the oil over medium-high heat for about 5 minutes until tender.
5) Stir into the lentils and cook for 30-45 minutes until the vegetables are tender.
6) Stir in the tomato sauce, molasses, lemon juice, vinegar, salt and pepper to taste.
SERVING
7) Laddle into soup bowls and serve immediately.
1) In a large pot, add the lentils, water, bouillon cubes and Vegit seasoning together and simmer for 1 to 1 1/2 hours until the lentils are tender.
2) In a food processor bowl with a metal blade, process the onions, until chopped medium-fine.
3) In a food processor bowl with a slicing disc, process the celery and carrots until sliced.
4) In a skillet, saute the onions, celery and carrots in the oil over medium-high heat for about 5 minutes until tender.
5) Stir into the lentils and cook for 30-45 minutes until the vegetables are tender.
6) Stir in the tomato sauce, molasses, lemon juice, vinegar, salt and pepper to taste.
SERVING
7) Laddle into soup bowls and serve immediately.
Chef
