There’s nothing like a piping bowl of yummy soup to warm your insides on a cold day. Of course, we don’t get many cold days in Texas, but this soup is good no matter what the season.
Lentils require no soaking and are extremely quick cooking (I can cook them in 6 minutes flat when I use my new pressure cooker, but even on the stovetop, they’re done in half an hour). I love that about them.
I also love the fact that lentils are so good for you. And they’re delicious, to boot, especially in this tasty recipe! It’s become one of my family’s new favorites. We made them again this afternoon. The grandkids were visiting, and this batch fed all 12 of us with about 2 cups left over.
1 yellow onion
2 cups lentils
1 cup of carrots
6-8 cloves of garlic
12-14 cups water
4 Tbsp olive oil
4 Tbsp red wine vinegar
1 tsp oregeno
8 cubes of beef bouillon
4 bay leaves
salt & pepper to taste
Dice the onion, mince the garlic, and slice the carrots into rounds.
Combine with 14 cups of water and the remaining ingredients in a soup pot.
Bring to a boil, then simmer 40-50 minutes. Remove bay leaves before serving.
If using a pressure cooker, reduce water to 12 cups, put all ingredients in the cooker, seal, and cook for 6 minutes.
For a vegan-friendly version, omit beef bouillon cubes and use vegetable stock instead of water.
This recipe adapted from one I found in The Ultimate Soup Bible by Anne Sheasby.
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