Ingredients
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1
-
2
-
2
-
1
-
2
-
2
-
1
-
6 1/4
-
2
-
-
-
-
-
-
Directions
Garlic Lentil Soup,This may take a bit of time to make but it is one of my favourite comfort foods, especially on a nippy winter day. From Cooking for Diabetics by Michekke Berriedale-Johnson,used green lentils and added diced cooked potatoes and had a delicious one dish meal. Since used chicken broth, omitted the salt and pepper and it still turned out delish. Prep time was fast, cooking was fast and easy. Even my fussy husband loved it. Thanx for sharing.,A very simple but tasty lentil soup. From my experience with red lentils, I knew I wouldn’t want to cook them for over an hour (too mushy!). So I sauteed the carrots, onion, and garlic first before adding in the other ingredients. I only cooked the soup for about 20 minutes after that. I also only added 1 tablespoon of red wine vinegar and that seemed sufficient. Another tablespoon might have overwhelmed it for me, although I think this is a matter of personal preference. The only reason this loses a star is that it seems to be lacking depth. Maybe another spice or two would help? I might experiment next time I make it!
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Steps
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1
Done
|
Put the Lentils, Onions, Garlic, Carrot, Oil, Bay Leaves, Marjoram or Oregano and Stock Into a Large Saucepan. |
|
2
Done
|
Bring to the Boil and Then Simmer Gently For 1 1/2 Hours, Stirring Occasionally. |
|
3
Done
|
Remove Bay Leaves and Add the Red Wine Vinegar as Well as the Salt and Pepper to Taste. |
|
4
Done
|
You Can Thin the Soup Out If You Like With a Little Stock or Water Before Serving. |
|
5
Done
|
to Freeze: Freeze in a Rigid Container. |
|
6
Done
|
to Reheat: Thaw and Heat Through. |
