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Ingredients
| lentils: 1 lb |
| water: 2 qts |
| olive oil: 1/4 cup |
| salt: 1 dash |
| onions: 1 (grated) |
| red tomatoes: 4 (grated) |
| garlic: 8 cloves (minced) |
| russet potatoes: 3 whole potatoes (diced) |
| carrots: 3 (sliced) |
| plantain bananas: 2 (sliced) |
| bay leaf: 5 |
| salt (to taste) |
| black pepper (to taste) |
Lentil Soup IV
Credit: AllRecipes
User rating:
"This thick soup is perfect for a cold winter day. It keeps well for a couple of days, and the leftovers are fabulous! This is a great soup to make while camping for a filling meal. Serve with a dash of vinegar and some crusty bread."
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Prep Time
20 min -
Cook Time
60 min -
Servings
20 serving(s)
Tags
Directions
- Rinse and pick through lentils, then place in a bowl with water to cover and let soak while you prepare the other ingredients.
- Fill a large pot with 2 quarts of water, and stir in the olive oil and salt. Bring to a boil.
- Drain the lentils, and carefully pour into the boiling water. Add the onions, tomatoes, garlic, potatoes, carrots and plantains into boiling water. Drop in bay leaves and season with salt and pepper. Reduce heat, cover and simmer until lentils and plantains are tender, 45 to 60 minutes.