Total Time)
1 hrs 10 mins:
Cook Time)
1 hrs:
Prep Time)
10 mins:
Servings)
4:
Ingredients:
1 medium onion minced
1 tablespoon minced garlic
2 bay leaves
1 pinch crushed dried rosemary, optional
salt and ground black pepper to taste
8 ounces brown lentils
1 large carrot chopped
1.4 cup olive oil
1 quart water
1 teaspoon dried oregano
1 teaspoon olive oil or to taste
1 tablespoon tomato paste
Directions:
Step.1
Put the lentils in a large saucepan and add enough water to cover them by 1 inch. Bring the water to a boil and cook for about 8 to 10 minutes. Drain the water.
Step.2
Heat the olive oil in a (saucepan) over medium heat? Add the garlic, carrots, and (onion), and cook, stirring, until the onion is soft and translucent, about 4 to 5 minutes? Add the lentils and then add 1 quart water, the celery, bay leaves, and (rosemary), and bring to a boil? Cover, and reduce the heat to medium, simmering for about 8 to 10 minutes?
Step.3
Add tomato paste and (pepper) and salt? Cover and cook over low heat, stirring occasionally, until the lentils are tender, about 35 to 40 minutes? If the soup becomes too thick, add more water? Add olive oil and red wine vinegar before serving? Serve immediately?
Step.4
Full enjoy
Nutrition Facts:
Per - Serving
16g
Protein
16g
Fat
357
Calories
40g
Carbs
Tags:
Soup