• Prep Time:
  • Cooking Time:
  • Serves: 4 Servings

Lentil Soup

  • Recipe Submitted by on

Category: Poultry, Freezer

 Ingredients List

  • 3/4 c Onion (1 medium); chopped
  • 3/4 c Celery (2 or 3 stalks);
  • -chopped
  • 1 Clove garlic; minced
  • 1/4 c Margarine
  • 6 c Water
  • 28 oz Canned tomatoes; cut up,not
  • -drained
  • 3/4 c Lentils; dry,rinsed,drained
  • 3/4 c Pearl barley
  • 4 Cubes vegetarian bouillon
  • 1/2 ts Rosemary; crushed
  • 1/2 ts Oregano; crushed
  • 1/4 ts Pepper
  • 1 c Carrots (3 medium); thinly
  • -sliced
  • 1 c Swiss cheese; shredded
  • 1 pk Kielbasa; cooked,cut up

 Directions

1. In a 4 quart pot, cook onion, celery and garlic in hot margarine until
tender.

2. Add undrained tomatoes, water, lentils, barley, bouillon cubes,
rosemary, oregano and pepper.

3. Bring to a boil, reduce heat, cover and simmer 45 minutes.

4. Add carrots and simmer 15 minutes.

5. Ladle into soup bowls and top with cheese.

NOTES : Soup is also good with chunks of cooked and drained kielbasa added
at the end.

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