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Lentil Soup
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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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