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Volume III
September 9, 2011

Weekly Home / Recipe Center

Lentil Soup

Serves 8


1 large onion, diced
1 large carrot, peeled and diced
2 stalks celery, diced
2 tablespoons olive oil
1 pound lentils
1 1/2 quarts low-sodium chicken broth or beef broth
2 medium russet potatoes or white potatoes, peeled and diced
1 teaspoon oregano
1 teaspoon thyme
Fresh ground pepper

1. In a stockpot or Dutch oven, sauté the onion, carrot, and celery in the olive oil for 10 minutes. Add the lentils, broth, and potatoes.

2. Continue to cook for 30 to 45 minutes, adding the oregano and thyme 15 minutes before serving. Soup will keep for 3 days in the refrigerator or can be frozen for 3 months.

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