| REVIEWED RECIPES |
| More popular recipes... |
| FEATURED |
| SPECIAL RECIPES |
| More featured recipes... |
| HEARTY LENTIL SOUP | |
|
LENTILS: Rinse lentils. Bring 1 cup lentils and 2 1/2 cups water to boil. Cook covered at simmering until tender, about 35 minutes. When cooked, lentils double in volume. One cup dried lentils will yield about 2 cups cooked lentils. SOUP: 2 c. lentils 8 c. water 3 slices bacon, diced 1 med. onion, chopped 1/2 c. chopped celery 1/4 c. chopped carrots 1 clove garlic, minced 2 1/2 tsp. salt 1/4 tsp. pepper 1/w tsp. oregano, crushed 3 tbsp. snipped parsley, if desired Rinse lentils; drain. Place in large soup kettle with remaining ingredients. Cover and simmer about 2 1/2 to 3 hours. 6-8 servings. | |
| 1 review | Add review Share |
Related 
recipes
recipesSUPPORT THIS RECIPE BY SHARING | |||
| Print recipe: | Printer-friendly version | ||
| Link to recipe: | Copy | ||
| Email recipe to: | |||
recipe reviews #57688
Shirley Nelsen (California) says:
I loved this recipe! The variations I did involved more of everything (except salt which I halved). I doubled the carrots, celery and onion, added a cup of dried garbanzo beans. One caution: be sure to stir it now and then, as it was cooking, some of the lentils stuck to the bottom. I am making it again today.
| ADD YOUR REVIEW |
Related recipe search
recipe search| RECIPE PULSE |
| TRENDING NOW |
—Recipe Index—
Appetizers · Beverages · Breads · Cakes · Candies · Casseroles · Cookies · Desserts · Eggs · Favorites · Fish · Fruits · Holidays · International (A-I) · International (J-Z) · Italian · Main Dishes · Meats · Mexican · Outdoor · Pastas · Pies · Potatoes · Poultry · Salads · Sauces · Soups · Vegetables