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Herb and Lentil Soup

Herb and Lentil Soup

Name: Herb and Lentil Soup
Yield: 4 servings
Ingredients: 1 tsp snipped, fresh Thyme1 tbsp Worcestershire Sauce1 cup dry Lentils1 cup chopped Onions or sliced Leeks2 cloves Garlic, minced1 tbsp Cooking Oil4 cups Beef Broth1 (7.5 oz) can Tomatoes, cut up1 tsp snipped, fresh Parsley1/8 tsp ground Cumin1 Bay Leaf1/2 chopped Carrot1/2 cup chopped Celery

By Greg

Total Time: 0 min

A filling and great tasting soup, making four main-dish servings.

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Herb and Lentil Soup

Recipe Details

Serves: 4 people

Difficulty: Easy

Created 13 April, 2004

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Ingredients

1 tsp snipped, fresh Thyme1 tbsp Worcestershire Sauce1 cup dry Lentils1 cup chopped Onions or sliced Leeks2 cloves Garlic, minced1 tbsp Cooking Oil4 cups Beef Broth1 (7.5 oz) can Tomatoes, cut up1 tsp snipped, fresh Parsley1/8 tsp ground Cumin1 Bay Leaf1/2 chopped Carrot1/2 cup chopped Celery

Instructions

Rinse the lentils, and set them aside.
In a large saucepan, cook onion and garlic in hot oil until tender but not brown.
Stir in lentils, broth, undrained tomatoes, Worcestershire sauce, herbs, 1/4 teaspoon cracked black pepper, cumin, and bay leaf.
Bring to the boil, then reduce heat. Cover and let simmer for 15 minutes.
Add carrot and celery, return to boiling, then reduce heat. Simmer for a further 15 to 20 minutes.
Discard Bay Leaf