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  • 5 cups chicken broth
  • 3 cups water
  • 2 1/2 cups lentils, rinsed (I like the yellow or red lentils)
  • 1/2 cup tomato puree or sauce
  • 1 onion, chopped
  • 1 rib celery, chopped
  • 1 carrot, diced (optional)
  • 3 cloves garlic, minced or 1 tsp. garlic powder
  • 1 tsp. basil
  • 1/2 tsp. oregano
  • 1/4 tsp. thyme
  • 1 bay leaf
  • Salt and pepper to taste

 

1.    In a heavy kettle or Dutch oven, combine broth, water, lentils, and tomato.

2.    Add carrots, onion, celery, garlic, basil, oregano, thyme and bay leaf.

3.    Bring liquid to a boil.

4.    Simmer covered, stirring occasionally, 45 to 55 minutes.

5.    Stir in salt and pepper.

6.    Discard bay leaf.

 

Makes 8 servings.