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Lentil Soup by


3 cloves of garlic, minced
1 lb of dried lentils
1/2 large onion, chopped
2 tbsp olive oil
1 pinch oregano
5 vegetable bouillon cubes
10 cups water
2 medium/large Russet potatoes, peeled and chopped
salt and pepper
fresh or dried parsley for garnish


- warm the olive oil in a large saucepan over medium heat
- add the onions and garlic; cover and cook until onions have softened, stirring often, for about 10 minutes
- add the water, vegetable stock, lentils, potatoes, oregano, salt and pepper
- turn the heat to high and bring all to a boil
- reduce heat to low, cover and simmer for 30-60 minutes
- garnish with parsley

Servings: 6

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