Basic Lentil Soup

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  • 1 1/2 cup(s) brown or green lentils sorted and rinsed
  • 1 onion quartered
  • 2 clove(s) garlic
  • 2 bay leaves
  • 1 carrot finely diced
  • 1 celery rib finely diced
  • 1 potato large, chopped
  • salt
  • pepper freshly milled
  • 2 tablespoon(s) extra virgin olive oil or roasted walnut oil
  • red wine vinegar
  • fresh parsley or chervil chopped


  1. Put the lentils in a soup pot, cover with 6 cups cold water, and bring to a boil. Skim off any foam that rises, then add the onion, garlic, bay leaves, carrot, celery, and potato, and 1 1/2 teaspoons salt. Lower the heat and simmer until tender but still a little firm -- they shouldn't be mushy -- about 25 minutes. Remove the bay leaves, taste for salt, and season with pepper. Stir in the oil and add a few drops vinegar to bring up the flavor. Garnish with parsley and serve.
February 2012

This recipe is a personal recipe added by robinarroyave and has not been tested or endorsed by MyRecipes.

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