Dinner Tonight: March 19, 2018 Archive » Lentil Soup

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Legend says there's a pot of gold at the end of the rainbow. If not a pot of gold, what would you imagine is there instead?

There’s nothing like a piping hot bowl of soup on a cold or rainy day. This lentil soup recipe packs a nutritional punch with protein-heavy lentils and delicious veggies.

This recipe was provided by Ramona Hamblin. Check out more of her recipes in her cookbook: just cook here’s how.

Ingredients

Serves 3-4

¼ cup olive oil
1 onion, finely chopped
6 cups of water
4-6 carrots, peeled and sliced
14 oz. can crushed tomatoes
½ lb. brown lentils, rinsed
3 cloves garlic, peeled
2 bay leaves
1 Tbsp. sugar
2 tsp. salt
½ tsp. pepper

Instructions

First, rinse the lentils, chop the onion, peel and chop the carrots and peel the garlic cloves.
Heat two tablespoons of olive oil
Sauté onion until translucent.
Add everything else
Bring to a boil and simmer uncovered for about an hour.