2 cups lentils
3 cloves of garlic, minced
1 large onion, diced
1 large carrot, diced
1 large tomato, diced
2 large chicken bouillon cubes
1 teaspoon thyme
½ teaspoon fresh ground pepper
1 small can of tomato sauce
8 – 10 cups water
1. Sort lentils looking for debris, bad lentils and rocks
2. Place in strainer rinsing them thoroughly
3. Place lentils in a large soup pot, add water and
tomato sauce cooking on medium-high heat.
4. Peel potato and carrot and dice. Dice the tomato,
Onion, and mince the garlic.
5. Add everything to the pot. Let it cook for 1 hour; check your water
adding more as needed. Sample the lentils. If they’re soft
the soup is ready. If not, cook for an additional 30 minutes.
Recipe from:
In The Kitchen with Tamela!
To purchase a copy, call Tamela Sanchez at (503) 422-1318