Lentil Soup
The health benefits of lentils with lots of extra flavors added. Nutrients galore and great taste! You can add different herbs along with or in place of the Old Bay to make it even more versatile.
1 cup lentils (uncooked)
6 cups vegetable broth
1 cup shredded carrots
1 large turnip, finely diced
1 cup chopped onions, yellow or white
1 cup diced celery
2 teaspoons Old Bay seasoning
2 tablespoons lemon juice
4 tablespoons butter or vegetable oil margarine
Any variety of lentils may be used for this soup. Soak overnight if advised on package. Stew the lentils very gently in the broth for 1 hour, taking off any scum that rises. Add the vegetables with the Old Bay seasoning and simmer another hour. For faster cooking varieties, add the veggies at the beginning and cook for one hour total, or until lentils are very tender. Add the lemon juice and butter or margarine just before serving. Salt and pepper to taste.
1 cup lentils (uncooked)
6 cups vegetable broth
1 cup shredded carrots
1 large turnip, finely diced
1 cup chopped onions, yellow or white
1 cup diced celery
2 teaspoons Old Bay seasoning
2 tablespoons lemon juice
4 tablespoons butter or vegetable oil margarine
Any variety of lentils may be used for this soup. Soak overnight if advised on package. Stew the lentils very gently in the broth for 1 hour, taking off any scum that rises. Add the vegetables with the Old Bay seasoning and simmer another hour. For faster cooking varieties, add the veggies at the beginning and cook for one hour total, or until lentils are very tender. Add the lemon juice and butter or margarine just before serving. Salt and pepper to taste.