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Dependable, hearty and nourishing, just like mom! This soup is hearty enough to serve as a main dish, accompanied by bread and salad.
Preparation facts
Servings: 6
Yield: 10 cups (2.5L)
Ingredients
2 cups (500g) lentils, uncooked
10 cups (2.5L) water
1 medium onion, chopped
2 medium carrots, chopped
2 stalks celery, chopped
3 medium new potatoes, cut in chunks
2 bay leaves
1 tsp (6g) salt (sea salt if on a corn-free diet*)
1/2 tsp (2g) black pepper
Tabasco sauce, optional
Directions
Combine all ingredients in a large soup pot. Bring to a boil and then reduce heat to simmer.
Cook covered for about 45 minutes, until the lentils are soft and start to fall apart.
Some people prefer the lentils very soft, others prefer them a bit more chewy. Use your judgement! If a spicier soup is desired, add more salt or pepper, or even a splash or two of Tabasco sauce
* Allergy notes: People following a corn-free diet should avoid iodized salt since it contains dextrose, which should be avoided by those allergic to corn.
Nutrition facts
Copyright 2007, Healthnotes, Inc., 1505 S.E. Gideon St., Suite 200, Portland, Oregon 97202, www.Healthnotes.com.
2006-09-07
