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Lentil Soup By Mimi Underhill

16 ounce bag of dry lentils 

1 medium onion, chopped 

5 stalks of celery, chopped 

4  bouion cubes chicken or vegetable 

1 polish sausage, cut into chunks

1 tablespoon of Garlic EVOO

1 teaspoon of Cayenne EVOO (optional)

6 cups of water

Directions:

In a Iron skillet, pour the garlic EVOO, cayenne EVOO chopped onions and celery. Cook for 5 minutes. In a large Sauce pan pour the dry lentils, bouion, cooked onions and celery and polish sausage. Add the 6 cups of water. Cover pan and cook on low for 45 minutes to an hour. Lentils should be tender.

 

 



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