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Submitted by Deb K.

Vegetable Soup with Lentils

1. Bring to boil in a large saucepan:

1 cup lentils

6 cups vegetable broth (can use 3 vegetable bouillon cubes)

 

2. Then add the following, reduce heat, cover, and simmer for 1 hour:

3 cups fresh chopped tomatoes

2 stalks celery, chopped

1 large potato, diced

1 large onion, chopped

1 large carrot, chopped

1 large green pepper, chopped

2 tablespoons fresh lemon juice

3 large cloves garlic, minced

2 bay leaves

1/4 cup minced fresh parsley

1/2 teaspoon savory

1/2 teaspoon thyme

1/2 teaspoon oregano

Salt and pepper to taste

3. Before serving , remove bay leaves, puree half the soup mixture in a blender and add to remainder of soup. (Editor's Note: Caution! Hot liquids create steam which will blow the top off the blender! Be sure to securely hold blender lid down!)

Makes 6 servings.