Lentil Soup

1 1/4 cups lentils

3 Tabs. butter

1 onion, chopped

1 clove garlic, minced

2 Tabs. sun-dried tomatoes, chopped

1 – 2 carrots, grated

2 stalks celery, chopped

3 quarts chicken broth

salt and pepper to taste

Rinse and drain lentils, then set aside.  Heat butter with onion, garlic and celery, cooking 4-5 minutes.  Add the sun-dried tomatoes and cook for 1 minute.  Add carrots, lentils and stock and bring to a boil.  Cook at a rapid simmer for 40 minutes or until the lentils are soft. (Season with salt and pepper during cooking time)

If you like a smooth lentil soup, you can use your immersion blender, food processor or blender and mix your soup until the desired consistency.   You can add chopped cilantro to your bowls just before serving.     Serves 4

 

 

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