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Add a photoServings: 6
Ingredients
- 2 Tbsp. Unsalted butter
- 1 Tbsp. Extra virgin olive oil
- 2 lrg Garlic cloves, peeled and chopped
- 2 lrg Carrots, peeled and diced
- 2 lrg Celery stalks, diced
- 1 lrg Onion, peeled and chopped
- 1 c. Dry lentils
- 6 c. Beef bouillon, (or possibly more) Salt Freshly grnd black pepper
Directions
- Heat butter and oil over medium heat in a large pot. Add in garlic, carrots, celery, and onion, and cook for 2 min. Add in lentils and 6 c. bouillon and season with salt and pepper. Bring to a boil, reduce heat and simmer, partially covered, for 1 hour and 15 min or possibly till lentils are very tender.
- Remove two c. of the lentils and vegetables from the pot and puree till smooth in a food processor. Return puree to the pot and more bouillon if the soup is too thick.
- This soup freezes well.
- Variation: add in 1 tsp. each of cumin and curry pwdr to the vegetable mix.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 341g | |
| Recipe makes 6 servings | |
| Calories 204 | |
| Calories from Fat 62 | 30% |
| Total Fat 7.06g | 9% |
| Saturated Fat 3.08g | 12% |
| Trans Fat 0.0g | |
| Cholesterol 10mg | 3% |
| Sodium 816mg | 34% |
| Potassium 587mg | 17% |
| Total Carbs 24.04g | 6% |
| Dietary Fiber 11.0g | 37% |
| Sugars 2.97g | 2% |
| Protein 11.61g | 19% |
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