lentil soup

Name: Lentil Soup
Prep time: 20 min
Yield: 6
Cuisine: American
Ingredients: 3 tablespoon(s) olive oil; 1 - large onion diced; 3 - carrots diced; 3 stalk(s) celery dicced; 4 clove(s) garlic mined; 2 ounce(s) prosciutto or 4=-6 slices of raw bacon cut up; 2 teaspoon(s) salt; 1 teaspoon(s) pepper; 1 pound(s) dry lentils; 14 1/2 can(s) diced tomatoes drained; 1 1/2 teaspoon(s) dried thyme; 1 1/2 teaspoon(s) dried rosemary; 8 cup(s) water; 2 - balsamic vinegar

(1 RATING)

14 Pinches

mary hendricks

conyers, GA

Updated on Oct 7, 2013

a very hearty soup .. almost stewish the longer its around.. to make it vegan just omit the pork.. thou the pork gives it that little kick that only it can. Even my picky father loves this stuff!!

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prep time 20 Min

cook time

method Stove Top

yield 6 serving(s)

Ingredients

3 tablespoons olive oil
1 - large onion diced
3 - carrots diced
3 stalks celery dicced
4 cloves garlic mined
2 ounces prosciutto or 4=-6 slices of raw bacon cut up
2 teaspoons salt
1 teaspoon pepper
1 pound dry lentils
14 1/2 cans diced tomatoes drained
1 1/2 teaspoons dried thyme
1 1/2 teaspoons dried rosemary
8 cups water
2 - balsamic vinegar

How To Make lentil soup

Step 1

in a large soup pot over medium heat.. olive oil , onion, carrots , celery, prosciutto or bacon salt pepper garlic. Cook until tender but not brown.

Step 2

add water , lentils can tomatoes , dried thyme and rosemary. Bring to boil Reduce heat and simmer until lentils are tender @ 1 - 1/2 hours.
Step 3

stir in balsamic vinegar (brown can be substituted) ladle into bowls.. additional vinegar can be added as wanted to each individual bowl. Top with mint sprig if available.
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