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Ingredients
| chicken broth: 8 cups |
| lentils: 3 cups |
| salt: 1 tsp |
| onions (chopped): 1 cup (chopped) |
| carrots (grated): 1 cup (chopped) |
| celery (chopped): 1 cup (chopped) |
| garlic: 1 clove (minced) |
| red tomatoes (chopped): 1 1/2 cups |
| lemon juice: 2 Tbl |
| light brown sugar (packed): 1 1/2 Tbl |
| white wine vinegar: 1 Tbl |
| black pepper: 1/2 tsp |
Lentil and Veggie Soup
Credit: Food.com
User rating:
-
Prep Time
10 min -
Cook Time
40 min -
Servings
12 serving(s)
Tags
- In a 4 1/2 quart Dutch oven, or a large pot, combine the chicken broth, lentils, and salt. Cover and simmer for 20 minutes.
- Meanwhile, steam the onion, carrot, celery and garlic over boiling water for 8 minutes.
- Add the steamed vegetables to the lentil mixture.
- Add the tomatoes, lemon juice, brown sugar, wine vinegar, and pepper to the pot.
- Simmer for 20 minutes.