Lentil Soup

Oxmoor House
5 1/2 quarts


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3 quarts water
1 (1-pound) meaty soup bone
1 (28-ounce) can whole tomatoes, undrained and chopped
1 medium onion, chopped
1 1/2 cups dried lentils
3 carrots, scraped and sliced
2 stalks celery, chopped
2 teaspoons salt
1 teaspoon pepper
10 frankfurters, cut into 1/4-inch slices


Combine water and soup bone in a large stock pot; bring to a boil. Reduce heat; add tomatoes, onion, lentils, carrots, celery, salt, and pepper, stirring well. Simmer 1 1/2 hours, stirring frequently. Remove from heat; remove and discard soup bone.

Stir in frankfurters; simmer an additional 30 minutes, stirring frequently. Serve immediately in warm soup bowls.

Created date

February 2010