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Lentil Soup

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Member since 2014

Serves | Prep Time | Cook Time


8 cups water
1 pound lentils
4 carrots diced
4 celery stalks diced
1 large green bell pepper diced
5 large tomatoes chopped
2 vegetable bouillon cubes
3 bay leaves
4 sprigs fresh thyme
1 large onion diced
6 garlic cloves chopped
dash of olive oil
salt to taste

In pot boil water with lentils, carrots, celery, bell pepper and tomatoes until boils.

Add bouillons, bay leaves and sprigs of thyme and simmer for 20 minutes.

In pan saute onion and garlic with oil and add to pot and continue to cook another 20 minutes or until lentils are tender.

Remove sprigs of thyme and season with salt.

Pairs Well With


Lentils are part of the legume family and they have protein and high fiber content.

They come in various colors ranging from yellow, red, green and brown.

Lentils do not need to be presoaked.

A dash of local for every season
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