Thursday, May 6, 2010

Lentil Soup

2 c red lentils
1 c onion
celery, carrots, potatoes
4 c water
1 can tomatoes
1 t salt
½ t pepper
garlic clove, minced
1 chicken bouillon cube
¼ t thyme
bay leaf
2 T parsley
Brown together onion, celery, carrots, potatoes, and garlic. Add water, lentils, tomatoes, salt, pepper, bouillon, thyme, bay leaf, parsley and simmer 1 hour, stirring every 10 minutes or so. May need to add more water if too thick.

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