I made lentil soup a few days ago and three of us enjoyed it and ate it for leftovers it was so good. So, I thought I would share it with you.
This will serve four with leftovers
16 ounces of dried brown lentils (rinsed)
2 cups low sodium chicken stalk (you can use vegetable)
3 cups of water
1 tablespoon of oil (I used sunflower)
2 large carrots shredded
2 large celery with ribbing removed (strings) diced
1/4 cup of onion pealed and diced
1 whole bay leaf
1 teaspoon of thyme
Salt and pepper to taste
In a medium saucepan heat the oil of your choice over medium heat and then add the onion, celery and carrot. Cook for about five minutes or until the onions are translucent.
Add the water, broth, lentils, seasoning and bring to boil. After you have a good rolling boil turn it down to low and simmer it covered for about 25 to 30 minutes. Remember, cooking times will vary depending on the pot you use and your stove.
You can add a bit of fresh squeezed lemon to it for flavor.
Eat and be happy!