Best
Lentil Soup
“A lentil soup with a mirepoix
(carrots, onions, and celery) of sautéed vegetables.”
8 ounces all natural large whole lentils
1 sweet
yellow onion, chopped (1 cup)
2 carrots, sliced and chopped (1 cup)
2 stalks celery, sliced and chopped (1 cup)
2 cloves garlic, minced
2 tablespoons Canola oil
1 14-ounce can chicken or vegetable broth
1/2 cup water
1 boneless chicken breast, cooked and cubed
(optional)
Salt and fresh ground pepper
In a soup pot,
cover lentils with cold water. Bring to
a boil and cook until tender, 15-20 minutes. Drain and return to soup pot. Preheat
oil in a skillet over medium heat. Sauté onion, carrots, celery, and garlic until tender. Add chicken/vegetable stock (diced chicken)
and water. Heat through for a few
minutes and season to taste. Yield:
4-6 servings.
Sarah Carolyn Hardimon, M. S.
www.recipeladies.com