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Categories:
dry lentils onion celery carrots potatoes green onion parsley bay leaf clove garlic salt cloves tomatoes lemon
Viewed: 110 - Published at: 5 years agoIngredients
- 3 c. dry lentils, soaked overnight in 2 qt. water
- 1 onion, grated
- 1 c. celery, chopped
- 1 c. carrots, grated
- 1 c. potatoes, grated
- 1/2 c. green onion, thinly sliced
- 1/2 c. parsley, chopped
- 1 bay leaf
- 1 clove garlic, minced
- 1 Tbsp. salt
- 2 whole cloves
- 3 1/2 c. canned tomatoes
- 1 lemon
Method
- Soak lentils overnight in 2 quarts water.
- Simmer 45 minutes until lentils are tender.
- Skim off scum that rises to top.
- Add all other ingredients except lemon and simmer together 1 to 2 hours until everything is tender and flavors are blended.
- Squeeze juice from lemon and add to soup.
- Serve with a dollop of sour cream.
- Freezes well.
