Cooking Instructions
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Step 1
In a pot over medium-high heat, add
Olive Oil (2 Tbsp)
and the
Onion (1)
. Saute until nice and translucent. Add the
Garlic (to taste)
,
Celery (2 stalks)
, and
Carrots (2)
. Mix and cook for 5-7 minutes or until the veggies are nice and soft.
Step 2
Add the
Dried Basil (1/2 tsp)
, and
Dried Parsley (1/2 tsp)
. Mix. Add the
Vegetable Broth (18 fl oz)
,
Water (2 cups)
,
Lentils (1 cup)
, and
Canned Crushed Tomatoes (1 2/3 cups)
. Bring to a boil.
Step 3
Lower the heat and cover the soup until the lentils are tender, about 20 minutes. Halfway during the cooking, add
Salt (to taste)
and
Ground Black Pepper (to taste)
.
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Tags
VIEW MORE TAGS VIEW LESS TAGSStuffed Peppers
Crispy Chicken Tenders
Super Moist Carrot Cake
Carne De Res Guisada - Dominican Beef Stew
Bizcocho Dominicano (Dominican Cake)
Peach Frozen Yogurt (No Ice Cream Machine)
Easy Rainbow Cake
Oreo Rice Krispie Treats
Soft and Crispy Focaccia
No Machine Homemade Ice Cream
Boston Cream Cupcakes
Pumpkin Butterscotch Chip Cookies
Blueberry Pancakes
Spinach and Artichoke Dip Stuffed Chicken
Spinach & Cheese Stuffed Manicotti
Chocolate Peanut Butter Milkshake
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