Lentil Soup

1 medium chopped onion
1/2 chopped pepper (yellow, green, or red)
1 stalk celery, chopped
1 small carrot, chopped
4 cloves chopped garlic
3 tablespoons extra virgin olive oil (if chicken or vegetable broth is substituted, more may be required)
2 cup lentils
Salt & pepper
32 ounces chicken or vegetable broth
1 medium chopped tomato
2 bay leafs
¼ cup chopped parsley
Small shell macaroni

1. In a large pan, sauté the onion, celery, and pepper for about 10 minutes in olive oil or chicken broth. Add the garlic the last 2 minutes.

2. Wash and drain the lentils.

3.  Add the lentils, salt, pepper, bay leafs, and the broth to the vegetable mixture.

4. Bring to a boil; then reduce the heat. Cover and simmer for about 45 minutes, until the lentils are tender.

5. Cook the small shell macaroni and add to each bowl of soup.

One thought on “Lentil Soup

  1. Pingback: BabyBites.info – Transforming a picky eater into a healthy eater.» Baby Bites in the News » Salad Time

Leave a Reply

Your email address will not be published. Required fields are marked *