Golden Lentil & Potato Soup
Golden Lentil and Potato Soup recipe
Yield
12 servingsPrep
½ hrsCook
1 hrsReady
3½ hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | package |
lentils
|
*
|
| ½ |
butter
|
*
|
|
| 2 | large |
onions
finely chopped |
|
| 3 |
celery
finely chopped |
*
|
|
| 1 | medium |
potatoes
finely diced |
|
| 1 | large |
carrots
finely chopped |
|
| 4 | quarts |
chicken broth
|
*
|
|
salt and black pepper
to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | package |
lentils
|
*
|
| 0.5 |
butter
|
*
|
|
| 2 | large |
onions
finely chopped |
|
| 3 | each |
celery
finely chopped |
*
|
| 1 | medium |
potatoes
finely diced |
|
| 1 | large |
carrots
finely chopped |
|
| 4 | quarts |
chicken broth
|
*
|
| 1 | x |
salt and black pepper
to taste |
*
|
Directions
Soak the lentils in warm water for 2 hours.
Skin the lentils by gently rubbing them between your palms under slightly running wtaer.
The skins will rise to the top and can be removed with cupped hands.
Melt butter in a large kettle and add onion and celery.
When golden, add remaining ingredients, including the drained lentils.
Bring to a boil, then simmer for 1 hour.
Add salt and pepper .
