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Lentil Soups

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Lentil Soup IV

By: ZAHIRAH

"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."

Rate/Review | Read Reviews (6)

Prep Time:
20 Min

Cook Time:
1 Hr

Ready In:
1 Hr 20 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 20 servings

Ingredients

1 pound dry lentils
2 quarts water
1/4 cup extra-virgin olive oil
1 pinch salt
1 large onion, grated
4 large tomatoes, grated
8 cloves garlic, minced
3 potatoes, diced
3 carrots, sliced
2 plantains, sliced
5 bay leaves
salt and pepper to taste

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.