Garlic Lentil Soup
I love the changing rhythms of the seasons. One of my greatest pleasures in winter is to slow down and enjoy a hot, savory meal. A bowl of Garlic Lentil Soup is a delicious way to warm up those cold, crisp days. And it is so easy to make.
Ingredients
- 8 cups water
- 3 tablespoons olive oil
- 7 chicken bouillon
- 10 cloves garlic
- 2 1/3 cups lentils, dried
- 2 yellow onion
- 1 cup mushrooms, sliced
- 1 cup celery
- pinch lemon pepper
- 2 bay leaves
Instructions
Start with 2 1/3 cups of dried lentils that have been soaked in water overnight. Soaking them allows them to cook faster. Then add about 8 cups of water and about 6 to 7 chicken bouillon cubes. Bring this to a slow boil for about 40 minutes.
Prepare the saute while the lentils are cooking. This consists of 2 yellow onions chopped, about a cup of sliced mushrooms, a cup of celery, and a cup of garlic-about 10 cloves. To prepare the garlic, peel the skins from the cloves and crush them with the blade of a knife before adding them to the saute.
Saute these ingredients with about 3 tablespoons of olive oil for 10 minutes at a medium heat. Once the onions are soft, add the entire mixture to the lentils.
As a finishing touch, add some lemon pepper, salt, and a couple of bay leaves.
Notes
Time to prepare: 1 hour, 10 minutes.
Serves 10.
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