Ingredients
-
1 1/2
-
1
-
2
-
1 1/2
-
1 1/2
-
1 1/2
-
1/4
-
1
-
2
-
1
-
-
-
-
-
Directions
Lentil Soup for People Who Thought They Hated Lentils! – Meat Op, I love this recipe, friends crave it, some have me over once a month just to cook this 😛 and my husband who doesn’t eat soup and wouldn’t even try lentils ate it up in seconds! I do love this, as its great tasting and well worth the effort! This is seriously something you must try! Its something I have perfected over the years, so my measurement are guesstimates but they are pretty spot on! This is one of those recipes that takes an afternoon to cook and tastes even better the next day, but this makes a lot of soup and it freezes so well its worth it! This is a thick soup so could be served as a meal!If you absolutely need to add meat, I cook a generous amount of thinly sliced prosciutto and serve on top of soup under the shredded Parmesan.
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Steps
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1
Done
|
Add Vegetable Stock, Red Lentils, Salt, Pepper, Onions and Garlic to a Pot and Bring to the Boil. |
|
2
Done
|
Once Boiling, Reduce to a Simmer and Cover. |
|
3
Done
|
This Is Where I Start to Chop Up Vegetables and Add as Each Vegetable Is Prepared. |
|
4
Done
|
I Usually Add in This Order Carrot, Green Beans, Leek, Celery, Capsicum, Spinach, Tomato Then Mushrooms. |
|
5
Done
|
Add Tomato Paste. |
|
6
Done
|
Keep Pot Covered and Stir Every 10- 20 Minutes Until Lentils Have Broken Down, Usually 60 to 90 Minutes. |
|
7
Done
|
If the Soup Dries Out Add Water. |
|
8
Done
|
Add Parsley, Oregano and Basil, and Then Simmer For Another 10 Minutes. |
|
9
Done
|
I Usually Then Turn Off Stove, Leave It Covered Until Cooled Then Refrigerate Overnight. |
|
10
Done
|
It Is Worth This Process, However It Can Obviously Be Eaten Straight Away. |
