- 50 mins
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Ingredients
- 2 tablespoons olive oil
- 1 onion, chopped
- 3 garlic cloves, minced
- 5 cups water
- 3 1/2 cups chicken broth
- 1 (12 oz.) package dried lentils, washed and drained
- 3 carrots, finely chopped
- 1 bay leave
- 1 teaspoon salt
- 3/4 teaspoon pepper
Preparation
Step 1
In a large soup pot, heat oil over medium heat and sauté the onion and garlic 3 minutes. Add water, chicken broth, lentils, carrots, bay leaf, salt, and pepper. Bring to a boil over medium-high heat.
Reduce heat to low, cover, and simmer 40 to 45 minutes, or until lentils are tender. Remove and discard bay leaf.
Note: You may add 1 cup chopped ham or leftover cooked beef or cold cuts.
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