Lentil Soup

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Lentil Soup

Ditch the can for an authentic taste that's easy to make.

Yield: Serves 6 to 8


1 lb lentils

4 stalks of celery, peeled and chopped

4 carrots, peeled and chopped

2 onions, chopped

1 garlic clove, chopped

1/2 cup olive oil

1 bay leaf

1 14-ounce can peeled tomatoes

- Salt and pepper, to taste

- Oregano

2 tablespoons wine vinegar

2 beef bullion cubes

6 sprigs parsley, chopped

5 cups water

Soak lentils in water overnight. Next day drain lentils. Sauté celery, carrots, onion and garlic in olive oil. Place lentils, tomatoes, parsley, vinegar and one cup of water in blender. Pulse until smooth. Add salt and pepper, to taste. Pour into soup pan and add remaining water. Bring to boil and simmer 2 1/2 to 3 hours.
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