Lentil Soup

• 9 ounces, weight Lentils
• 5 cloves Garlic
• 1 whole Onion
• 1 whole Carrot
• 1 whole Tomato
• 1/2 Green Pepper
• 1 bunch Fresh Parsley
• 2 Tablespoons Olive Oil
• 2 leaves Bay
• 1 teaspoon Salt
• 4 cups Water, Plus More For Soaking Lentils

1. 1.
2. In a large bowl, pour over enough cold water to cover lentils and set aside overnight to soak.
3. 2.
4. Drain and rinse lentils, remove discolored ones.
5. 3.
6. Peel cloves of garlic, onion and carrot.
7. 4.
8. In a pot, put lentils, garlic, onion, carrot, tomato, green pepper, parsley, olive oil, bay leaves and salt.
9. 5.
10. Add 4 cups of cold water and bring the pot to a boil.
11. 6.
12. Boil over low heat for 60-75 minutes, depending on the hardness of the lentils.
13. If using a pressure cooker, this time should be shortened to 15 minutes.
14. 7.
15. Transfer cloves of garlic, onion, carrot, tomato, green pepper and a cup of soup to a blender.
16. Puree until smooth and return to soup.
17. 8.
18. Mix, serve and enjoy your lentil soup!

weight lentils, garlic, onion, carrot, tomato, green pepper, parsley, olive oil, salt, water

Taken from tastykitchen.com/recipes/main-courses/lentil-soup-9/ (may not work)