Ingredients
| 2 | shallots, finely chopped | | 1 | sm. yellow onion, finely chopped | | 2 tsp. | olive oil | | 3 cups | water | | 1 cup | dry green lentils | | 1 | red potato, peeled and finely diced | | 1 | lg. tomato, peeled and diced | | 1 | sm. stalk celery, diced | | 1 | sm. carrot, slivered | | 1/4 cup | parsley, freshly chopped | | Salt and pepper, to taste | | Dry croutons or | | chopped chives |
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Instructions
In a deep soup pot, saute shallots and onions in heated oil. Add water and lentils and bring to a boil. Reduce heat and simmer, adding more water if needed to keep the three-cup level of liquid. Cook lentils until barely tender. Add all other vegetables and seasonings. Continue cooking at least 20 minutes longer. Fork-mash or puree mixture. Serve warm, garnished with croutons or chives.
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lentil soup, soups