Lentil Soup

Ingredients

• 1 bay leaf, whole and driedNutrition
• 1 dash black pepper, coarse groundNutrition
• 1 tsp poultry seasoningNutrition
• 1 tbsp olive oilNutrition
• 6 cubes chicken boullionNutrition
• 2 medium carrots, sliced very thinNutrition
• 1 cup chopped celeryNutrition
• 1 clove garlicNutrition
• 1 medium yellow onion, choppedNutrition
• 8 cups waterNutrition
• 2 cups dried lentilsNutrition

Directions

1. 1Sort and rinse lentils, set aside they do not need to soak like other dried beans.
2. 2In stockpot lightly saute or "sweat" the carrots, onions, and celery in olive or canola oil. Add garlic; pour in about 8 cups of water with the boullion cubes (or 8 cups chicken broth or stock; add more or less boullion cubes for preferred chicken flavor).
3. 3Add lentils, and seasonings bring to a boil, and then simmer for about 30 minutes until lentils and vegetables are tender.
4. 4Remove bay leaf, season with additional salt and pepper if desired. (I don't add any additional salt, as the boullion or stock has enough of it's own. )
5. 5Note: My husband who told me he was going to hate this soup, really liked it in fact and ate 3 bowlfuls the first time I made it. The next time I make it I am going to fry up a little turkey bacon and add to it, just to make it a little smoky. Or I suppose you could add a little ground cumin if you like the smoky flavor.

Nutrition per serving

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