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By: Amy R.
| Description: | ||
| Time: | 15 min (0 min to prepare, 15 min to cook) | |
| Meal type: | Soup | |
| Ethnicity: | ||
| Number of Servings: | 2 | |
| Ingredients: | ||
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2 teaspoons EVOO 1 small onion, finely chopped 2 carrots, finely chopped 2 celery ribs, finely chopped 2 cloves garlic, minced 29 ounces vegetable broth 1 1/2 cup cooked lentils 4 teaspoons red wine vinegar |
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| Directions: | ||
| In medium saucepan, heat oil over medium. Add onion, carrot, celery and garlic; season with salt and pepper. Cook, stirring occasionally, until onion softens, 3-5 minutes. Add broth and bring to boil; cook 5 minutes. Add lentils and cook until soup thickens slightly, 3-5 minutes. Stir in vinegar and season with salt and pepper. |
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| Notes: | ||
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