Side Pannel
Mediterranean Lentil Soup
Mediterranean Lentil Soup
- Recipe Submitted by ADMIN on 09/26/2007
Category: Stews, Soups
Ingredients List
- 2 tb Unsalted butter
- 1 tb Olive oil
- 2 lg Garlic cloves; peeled and
- -minced
- 2 lg Carrots; peeled and diced
- 2 lg Celery stalks; diced
- 1 lg Onion; peeled and minced
- 1 c Dried lentils
- 6 c Beef bouillon; (or more)
- Salt
- Freshly ground black pepper
Directions
Heat butter and oil over medium heat in a large pot. Add garlic, carrots,
celery, and onion, and cook for 2 minutes. Add lentils and 6 cups bouillon
and season with salt and pepper. Bring to a boil, reduce heat and simmer,
partially covered, for 1 hour and 15 minutes or until lentils are very
tender.
Remove two cups of the lentils and vegetables from the pot and puree until
smooth in a food processor. Return puree to the pot and more bouillon if
the soup is too thick.
This soup freezes well.
Variation: add 1 teaspoon each of cumin and curry powder to the vegetable
mixture.
celery, and onion, and cook for 2 minutes. Add lentils and 6 cups bouillon
and season with salt and pepper. Bring to a boil, reduce heat and simmer,
partially covered, for 1 hour and 15 minutes or until lentils are very
tender.
Remove two cups of the lentils and vegetables from the pot and puree until
smooth in a food processor. Return puree to the pot and more bouillon if
the soup is too thick.
This soup freezes well.
Variation: add 1 teaspoon each of cumin and curry powder to the vegetable
mixture.
Tweet

Recipes by Course
Recipes by Main Ingredient
Recipes by Cuisine
Recipes by Preparation
Recipes by Occasion
Recipes by Dietary
