Rating: 4.5 stars
3 Ratings
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  • 4 star values: 2
  • 5 star values: 1

Unlike other dried beans, lentils cook in minutes. For those busy weeknights, serve Red Lentil Soup. This one-soup meal is ready in less than an hour.

Recipe by Southern Living December 2011

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Jennifer Davick; Styling: Buffy Hargett

Recipe Summary

hands-on:
25 mins
total:
55 mins
Yield:
Makes 11 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Melt butter in a Dutch oven over medium-high heat. Add onion and next 3 ingredients, and sauté 5 to 6 minutes or until tender. Add tomatoes, next 5 ingredients, and 5 cups water.

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  • Bring to a boil; reduce heat to medium, and cook, stirring occasionally, 30 minutes or until lentils are tender. Stir in basil just before serving.

  • The Sandwich: Layer chutney, Havarti cheese slices, deli pork slices, and Dijon mustard between multigrain bread slices. Spread outside of sandwiches with butter; cook on a hot griddle over medium heat 3 minutes on each side or until lightly browned.

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