Lentil Soup / Supa de linte
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Posted In: Soups
Page Views: 5046 views
Preparation Time: 30 minutes
Cooking Time: 60 minutes
Course: lunch/snacks
PrintOther Info
servings: 4-6Ingredients
|
U.S. |
Ingredients |
European |
|
1 |
Onion |
1 |
|
2 |
Carrots |
2 |
|
2 |
Celery stalks |
2 |
|
2 |
Garlic cloves |
2 |
|
¼ c |
Olive oil |
60 ml |
|
1 tsp |
Oregano (dried) |
1 tsp |
|
1 |
Bay leaf |
1 |
|
1 tsp |
Basil (dried) |
1 tsp |
|
1 can |
Crushed tomatoes |
1 can |
|
2 c |
Lentils (dry) |
400 g |
|
8 c |
Water |
2 L |
|
2 Tbs |
Vinegar |
2 Tbs |
|
To taste |
Salt |
To taste |
|
To taste |
Pepper |
To taste |
Directions
1. Clean and chop onion, carrots, celery stalks, and mince the garlic cloves.
2. In a large soup pot, heat oil over medium heat. Add onions, carrots and celery. Cook and stir until onion is tender. Add garlic, oregano, bay leaf, and basil; cook 2 minutes.
3. Stir in the canned tomatoes, lentils and add the water. Bring to a boil.
4. Reduce heat and simmer, covered, for at least one hour.
5. When ready to serve, stir in vinegar and season to taste with salt and pepper.
Substitutions: Celery stalks/Celery root (small). Canned crushed tomatoes/2 large chopped tomatoes.