Randy's Vegetarian Cookbook

Lentil Soup

2 cups uncooked lentils
2 quarts ( 8 cups ) water or vegetable stock
1/2  onion, chopped
1  carrot, chopped
1  celery stalk, chopped
1  potato, chopped
2  bay leaves
1/2 tsp tarragon
1/2 tsp basil
1/4 tsp pepper
1/4 cup vegetarian "bacon" bits
1 1/2 tsp salt
Makes about 8 cups , to serve 6

Pick over lentils and wash.

Mix all ingredients except the vegetarian "bacon" bits and salt in a soup pot and cook until the lentils are very soft, about one hour. Stir in vegetarian "bacon" bits and salt, and cook another ten minutes.

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