This recipe was shared with me while I was living in Encinitas. A wonderful, homey soup, that brings back wonderful memories and warms up the belly :)
6 Med tomatoes (or 28 oz canned)
1 head celery
1.5-2 med onions (sweet)
8 cubes veggie bouillon
Olive oil
1.5 Cups red lentils
salt & pepper
1. fry onions in oil for about 5 mins
2. add celery. fry for about 5 mins
3. add lentils. fry until lightly toasted/golden brown
4. add tomatoes, cook for about 2 mins
5. add veggie bouillon, salt and pepper
Cook for about 30-45 minutes, mix occasionally. Serve, and enjoy ~
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