Mediterranean lentil soup

6 Servings

Ingredients

Quantity Ingredient
2 tablespoons Unsalted butter
1 tablespoon Olive oil
2 larges Garlic cloves; peeled and minced
2 larges Carrots; peeled and diced
2 larges Celery stalks; diced
1 large Onion; peeled and minced
1 cup Dried lentils
6 cups Beef bouillon; (or more)
Salt
Freshly ground black pepper

Directions

Heat butter and oil over medium heat in a large pot. Add garlic, carrots, celery, and onion, and cook for 2 minutes. Add lentils and 6 cups bouillon and season with salt and pepper. Bring to a boil, reduce heat and simmer, partially covered, for 1 hour and 15 minutes or until lentils are very tender.

Remove two cups of the lentils and vegetables from the pot and puree until smooth in a food processor. Return puree to the pot and more bouillon if the soup is too thick.

This soup freezes well.

Variation: add 1 teaspoon each of cumin and curry powder to the vegetable mixture.

Recipe by: unknown origin

Posted to MC-Recipe Digest by "slt4@..." <slt4@...> on Feb 24, 1998

Related recipes