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Lentil Soup, simple
From Farm Where Life is Good
<p>This is a quick cooking, quick preparing soup that can vary with what’s available. Change up the herbs, the veggies, the greens…different every time with the perfect lentil holding it all together with that fabulous flavor.</p>Source: My noggin' (Entered by Lara Rasmussen Anderson)
Serves: 3-4 but make double or triple to save for lunches
Ingredients
1 cup
lentils (green/French ideal, or brown)
4 cup
water
1 tsp
sea salt
1/2 tsp
ground black pepper
1 cube
vegetable boullion, optional
2
sweet peppers, chopped
5-6 stalks
celery, chopped
2
onions, chopped
1 tsp
herbs (thyme or sage or basil)
1 Tbsp
fresh parsley, chopped
2-3
carrots, chopped (optional)
1-2
turnips, chopped (optional)
1 small
rutabaga, chopped (optional)
1 cup
winter squash, chopped (optional)
2 Tbsp
dry sherry (optional)
1 packed cup
kale, chopped fine
Step by Step Instructions
- Wash lentils and add to pot with water. Start simmering with salt, pepper and bouillon.
- Add chopped peppers, celery and onion; and any optional veggies you are using. Continue to simmer with lid on.
- Add herbs and sherry and kale.
- Simmer until lentils are soft, approx 30-40 minutes. Serve warm.