Ingredients Jump to Instructions ↓

  1. 7 cups water

  2. 1 vegetable bouillon cube

  3. 1 1/2 cups brown lentil s, picked over and rinsed

  4. 1 large onion , chopped

  5. 2 teaspoons garlic , pressed or minced

  6. 2 stalks celery , diced

  7. 2 carrot s, chopped

  8. 2 medium yellow potato es, cut into 1-inch cubes

  9. 1 teaspoon dried thyme

  10. 1 teaspoon dried oregano

  11. 1/2 teaspoon dried rosemary two 15-oz cans diced tomato es

  12. 2 tbsp balsamic vinegar

  13. 1/4 cup fresh basil , chopped (or 2 teaspoons dried) freshly ground black pepper to taste parsley for garnish

Instructions Jump to Ingredients ↑

  1. Add the water, bouillon cube, lentils, onion, garlic, celery, carrots, potatoes, thyme, oregano, and rosemary to a large soup pot. Cook on low-medium heat, covered, for about 40 minutes, until the lentils and potatoes are tender. Add water as needed during cooking. Add the tomatoes and vinegar, and cook for at least 10 more minutes. Just before serving, stir in the fresh basil, and salt to taste. Serve in individual bowls, and garnish with parsley if desired.


Send feedback