We make things “from scratch” a lot so I like things that I can make easily. We doubled the recipe and fought over the leftovers.
YIELD
5 servingsPREP
10 minCOOK
1 hrsREADY
1 hrsIngredients
Directions
Place the olive oil, butter, and onion in a soup kettle, set over low heat and cook until the onion has softened, about 5 to 7 minutes.
Increase the heat to medium, add the carrots and stir-cook for 1 minute.
Add the celery and stir-cook for 1 minute. Add the green pepper and stir-cook for 1 minute. Add the diced potato, cumin, chili powder, and allspice, stir-cook for 1 minute.
Add the herb bundle, lentils, and chicken broth; bring to a boil, then boil for 1 minute. Cover and simmer for about 1 hour, or until the lentils are tender.
The soup may be prepared in advance up to this point.
Season the soup with salt and fresh pepper to taste and discard the parsley-bay leaf bundle.
Ladle the soup into warm bowls and serve steaming hot.
Comments
Great soup, simple to prepare and delicious also ideal for cold days.
navin c.
For a prettier soup use red lentils instead of brown, and add 1 tsp of turmeric.