A simple lentil soup with a delicious flavor; see additional notes about making this into a dry soup mix (just add water)
2 cups dry lentils, washed and drained
10 cups water
1/8 teaspoon ground black pepper
1 clove minced garlic
1 tablespoon chicken base or bouillon*
1 to 1 1/4 teaspoons salt
1. In a stock pot over medium heat, combine the lentils, water, pepper, garlic, and 1/2 teaspoon of the salt. Bring to a boil and then simmer over low heat for 45 minutes.
2. When lentils are tender (after about 45 minutes), stir in chicken base. Add more salt to taste, approximately 1/2 to 3/4 teaspoon more. Serve hot and enjoy!
*Or use chicken broth for half of the water. I prefer the Better Than Bouillon chicken base.
This soup can easily be made into a dry soup mix!
Combine 2 cups dry lentils, 1/8 teaspoon black pepper, 1/4 teaspoon granulated garlic or garlic powder, 3 dry chicken bouillon cubes, and 3/4 teaspoon salt. This is your soup mix!
To prepare the soup, put mix into a stock pot and add 10 cups water. Bring to a boil and simmer 45 minutes. Enjoy!
I love this lentil soup! I started out wanting to create a soup similar to one I had eaten that was made by Manischewitz. The Manischewitz soup was simple and delicious, yet so expensive. This lentil soup surprised me by how easily it all came together for a warming, filling weekend lunch. I served it with homemade bread and a side salad, which made for a very affordable meal!
Resist the urge to double this recipe, thinking that 2 cups of lentils couldn't possibly make that much soup. Unless you're feeding a crowd, this recipe should be plenty for your family! It easily feeds us (2 adults and 4 young children) with leftovers. :)
I'm so happy I took the plunge into learning more about lentils and using them in the kitchen! This soup helps provide the variety we love while saving money! :)
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