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Lentil Soup
SUBMITTED BY:
Joyce Pyra
"This hearty soup can be easily doubled for big crowds. My family likes it topped with shredded cheddar cheese."
RECIPE RATING:
Read Reviews
(2)
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PREP TIME
10 Min
COOK TIME
1 Hr
READY IN
1 Hr 10 Min
SERVINGS
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Servings
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METRIC
INGREDIENTS
1 cup dried lentils, rinsed
6 cups chicken broth
2 cups chopped onion
1 garlic clove, minced
1 tablespoon vegetable oil
2 1/2 cups chopped fresh tomatoes
1 cup sliced carrots
1/2 teaspoon dried thyme
1/4 teaspoon dried marjoram
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DIRECTIONS
In a large saucepan, bring lentils and chicken broth to a boil. Reduce heat; simmer for 30 minutes.
Meanwhile, in a large skillet, saute onion and garlic in oil; add to saucepan. Add the tomatoes, carrots, thyme and marjoram. Cook 30 minutes longer or until lentils and vegetables are tender.
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REVIEWS
Reviewed on Sep. 23, 2008 by JameelahS
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JameelahS
Sep. 23, 2008
I made this soup during Ramadan. It was a nice winner in our house especially with my husband. The only changes i made was i used middle eastern soup spices that is famous here. And it gave the soup a very nice taste as well as aroma. This soup is very filling after fasting. Thanks Joyce! :0)
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I made this soup during Ramadan. It was a nice winner in our house especially with my husband....
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Reviewed on Jan. 23, 2008 by
Mandy
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Mandy
Jan. 23, 2008
My family is a big fan of lentil soup but they were skeptical when I tried something new. My husband was irritated by the carrots and tomatoes, but he turned out to love it and they gave it a very nice sweet flavor. I followed according to recipe but I also added a ham hock for flavor.
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1 user found this review helpful
My family is a big fan of lentil soup but they were skeptical when I tried something new. My...
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