BAKED LENTIL SOUP (LINSENSUPPE)
This hearty vegetable lentil soup is perked up by onion, garlic, black pepper and bay leaves; can be made vegetarian by using vegetable broth in place of the beef broth. Makes a good and satisfying autumn meal. I sometimes add a tossed salad and warm crusty bread, to round out the meal. Good with a glass of cider, too. Enjoy! From my mother's recipe files.
Provided by BecR2400
Categories Lentil
Time 2h15m
Yield 10 cups of soup
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F.
- In a 4-quart ovenproof casserole or saucepot (such as Le Creuset or cast iron) place water, lentils, carrots, celery, beef broth, tomato sauce, onion and garlic, bay leaves, black pepper and salt.
- Cover casserole.
- Bake until lentils are tender, about 2 hours. Remove bay leaves.
- Serve hot with a tossed salad and hot crusty bread.
- Yield: 10 cups.
Nutrition Facts : Calories 76.7, Fat 0.5, SaturatedFat 0.1, Sodium 563.9, Carbohydrate 13.7, Fiber 4.7, Sugar 3.8, Protein 5.3
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love