I have been making this lentil soup for over 20 years now. I have yet to find one that my family likes better. Although there are many soups we like… this is one of our favorites. It makes a lot… so you may want to half it if you have a small family.
1-12 oz. pkg. lentils (picked through and rinsed)
10 cups of water
6 tsp. beef or veg. dry powder bullion
4-5 large potatoes, scrubbed and cubed rather small
1 large onion, chopped
4 cups carrots, shredded
1 1/2 cups fresh parsley, minced and divided (In a pinch I have used the dry parsley)
4+ cloves of garlic, minced
1 Tbsp salt
1/4 tsp. thyme
1/2 tsp. oregano
1 tsp. cumin powder
1/4 cup lemon juice
1/2 cube of butter
shredded Jack or Parmesan cheese – for garnish
In a large pot, cook lentils in the water for about 30 minutes. Saute onion and garlic in small amount of olive oil or butter; add to lentils with the remaining vegetables. Cook until done. (about 45 minutes) Add seasonings, lemon juice and butter. Garnish each bowl with the cheese and some of the fresh parsley.
Yield: 6-8 servings
Hope you like it too.