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- Hearty vegetarian soup with lentils and vegetables
- 1 lb (.5 kg). dry lentils
- 3 qts. water or vegetable broth
- 1 large onion, chopped
- 2 large carrots, sliced
- 2 cloves garlic, minced
- 1/2 tsp (2 ml) thyme
- 1/4 tsp (1 ml) dry mustard
- salt and pepper to taste
- Extra vegetable broth (as needed)
- Cook dry lentils in the water or vegetable broth for 50-60 minutes or until lentils are soft.
- Puree cooked lentils in blender/food processor.
- Return pureed lentils to pan and add all remaining ingredients.
- Simmer 30 minutes or until vegetables are tender, adding more broth as needed.
- This is my Grandmother's tried and true vegetarian lentil soup recipe.
Lentil & Ham Soup: if not vegetarian, add 2 cups chopped, cooked ham to the soup along with the vegetables and spices.
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