Lentils - Lentil Potato Soup

Green, wax, pinto, kidney, navy, black, white, red, chickpeas (garbanzo), black-eyed peas, green (sweet) peas, cowpeas, pigeon peas, lentils, grains.
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Chowhound
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Lentils - Lentil Potato Soup

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2 large potatoes - peeled and diced
2 medium carrots - peeled and diced
2 stalks celery - thinly sliced
4 cloves garlic - finely chopped
1 onion - finely chopped
2 tablespoons butter
2 cups green lentils - rinsed and drained
8 cups chicken stock - or vegetable stock

In a large soup pot, melt the butter over medium heat then add the potatoes, carrots, celery, garlic and onion and cook until softened, about 5 - 6 minutes. Add the lentils and broth, generously salt and pepper, then simmer, stirring occasionally, for about 45 minutes - or until the vegetables have softened and the soup has thickened.
Peace At The Dinner Table - Good Food Has No Borders!
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