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"Good bread is the most fundamentally satisfying of all foods; good bread with fresh butter, the greatest of feasts!"--James Beard

Lentil Soup (Veggie Version) Recipe

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This recipe for Lentil Soup (Veggie Version) is from The Meyer Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 pound dried brown lentils
6 Knorr vegetable bouillons
4 medium white or gold potatoes, peeled and cubed
1 cup carrots, large chunks
1 medium onion, chopped
1 tablespoon olive oil
2 teaspoons dried basil
1/2 teaspoon marjoram
Directions:
Directions:
Rinse and sort lentils. Set aside
Saute onion in olive oil in large stockpot until tender. Add remaining ingredients and 8 cups of water (more water may be needed later). Bring to a boil. Cook until bouillon is dissolved. Reduce to low. Simmer about 30 minutes until lentils are tender. Add more water to thin if necessary. Soup should be thick and hearty.
Number Of Servings:
Number Of Servings:
6-8
Preparation Time:
Preparation Time:
20 minutes
Personal Notes:
Personal Notes:
Serve with warm buttered biscuits or breadsticks.
I adopted this recipe from a great little Greek restaurant in Virginia Beach called Azars. Of course they wouldn't share so I came up with my own.

 

 

 

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