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Garlic Lentil Soup

One of the greatest pleasures in winter is to slow down just a bit and enjoy some of those hot, savory dishes such as this hot garlic and 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

  • 2 1/3 cups dried lentils
  • 8 cups water
  • 7 chicken bouillon cubes
  • 2 yellow onions
  • 1 cup sliced mushrooms
  • 1 cup celery
  • 10 cloves garlic
  • 3 tablespoons olive oil
  • pinch lemon pepper
  • 2 bay leaves

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. As a finishing touch, add some lemon pepper, salt and a couple of bay leaves.