Lentil Soup IV
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"This thick soup is perfect for a cold winter day. It keeps well for a couple of days, and the leftovers are fabulous! This is a great soup to make while camping for a filling meal. Serve with a dash of vinegar and some crusty bread."
Original recipe yield: 6 servings.
- Prep Time:
- 20 Minutes
- Cook Time:
- 1 Hour
- Ready In:
- 1 Hour 20 Minutes
- Servings:
- 6
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INGREDIENTS:
- 1 pound dry lentils
- 1/4 cup extra virgin olive oil
- 1 pinch salt
- 1 large onions, grated
- 4 large tomatoes, grated
- 8 cloves garlic
- 3 potatoes, diced
- 3 carrots, sliced
- 2 plantains, sliced
- 5 bay leaves
- salt and pepper to taste
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DIRECTIONS:
- Rinse and pick through lentils, then place in a bowl with water to cover and let soak while you prepare the other ingredients.
- Fill a large pot with water and stir in the olive oil and salt. Bring to a boil.
- Stir lentils, onions, tomatoes, garlic, potatoes, carrots and plantains into boiling water. Drop in bay leaves and season with salt and pepper. Reduce heat, cover and simmer until lentils and plantains are tender, 45 to 60 minutes.
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