From the Kitchen of Home of Cooks
Time to Prepare: 10 minutes Cook Time: 45 minutes Serving: 6 People
16 oz. dry lentils
7 cups water
8 oz. tomato sauce
¼ cup olive oil
2 medium carrots cut in small pieces
1 large onion, chopped
2 garlic cloves, minced
2 bay leaves
salt and pepper to taste
Place dry lentils in a pot and cover with water (about an inch above the lentils). Bring to a boil and then drain the lentils in a colander, discarding the water.
Rinse the lentils and return to the pot with seven cups of fresh warm water and place over medium heat.
Add chopped onion, garlic, carrots, tomato sauce, bay leaf and salt and pepper to taste. Once the liquid starts to boil, reduce the heat to low and simmer for 40 minutes.
Skim the froth with a slotted spoon if necessary.
Add olive oil, stir and finish cooking.
Serve with: Crusty bread, feta cheese and olives (optional but recommended)
Cooking time may vary. The lentils are cooked when they are soft to the bite.
Lentils are a good source of protein and iron.
You can add a splash of red wine vinegar and olive oil to the individual portion.
This lentil soup can be refrigerated up to 10 days or frozen up to three months.
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