Lentils | Soups | Vegetables
Lentil Soup
Lentil Soup
A family favorite recipe for decades!
Servings: 6 people
Place in a large pot:
- 6 cups water
- 2 cups green or brown lentils
- 1 medium onion, diced
- 1 cup celery, diced
- 2 clovevs garlic, minced
- 1½ Tbsp. dried parsley
- 1 Tbsp. McKay's chicken seasoning
- 1 tsp. salt
- 1 Tbsp. Braggs liquid aminos
- ½ tsp. dried oregano
Cover and simmer for 1½ hours, stirring occasionally.Then stir in:
- 1 can (14 oz) diced tomatoes
Heat through and serve.
Notes
Variation: For a flavor boost, use salsa instead of tomatoes.
Notes:
1. Tomatoes slow the cooking process for green/brown lentils. Adding the tomatoes after the lentils are cooked ensures the lentils will cook through completely.
2. This soup freezes well.
3. To make in a crockpot, place all ingredients except tomatoes in a crockpot. Cook on low overnight or on high for about 6 hours. After cooking, stir in the tomatoes.
