LENTIL SOUP

Lentil Soup image

Excellent thick soup for a winter's night, and there's no need for salad. Serve with corn sticks or Mexican cornbread. Very filling, very delicious.

Provided by Stella Mae

Categories Lentil

Time 2h10m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

1 carrot
1 onion
1 stalk celery
1 ounce butter
8 ounces lentils
1 (400 g) can diced tomatoes or 1 (400 g) can chopped tomatoes
4 cups water
2 chicken stock cubes (or granule equivalent)
pepper
2 -3 tablespoons parsley, chopped (optional)
ham bones (optional)

Steps:

Peel and chop carrot and onion, chop celery.
Heat butter in soup pot and add carrot, onion, celery.
Cook, stirring until onion is transparent.
Add bacon bones, lentils, undrained tomatoes.
Crush tomatoes with a fork and add water and stock.
Cover, bring to a boil, reduce heat.
Simmer 1 1/2 hours or until lentils are tender as desired.
Remove and discard ham bones.
Season with pepper and stir in parsley.

Nutrition Facts : Calories 158, Fat 6.4, SaturatedFat 3.8, Cholesterol 15.6, Sodium 659.4, Carbohydrate 20.2, Fiber 6.7, Sugar 5.7, Protein 6.9

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