Red lentil soup - Revision history

George2 at 17:55, 12 October 2015

2015-10-12T17:55:52Z

George2 at 17:54, 12 October 2015

2015-10-12T17:54:54Z

George2 at 17:54, 12 October 2015

2015-10-12T17:54:29Z

George2: Created page with "1 tablespoon olive oil 1 large carrot, diced 2 large ribs celery, diced 1 small yellow onion, diced 1/4 teaspoon salt, plus additional to taste 1 cup red lentils *4 cups..."

2015-10-12T17:54:06Z

Created page with "*1 tablespoon olive oil *1 large carrot, diced *2 large ribs celery, diced *1 small yellow onion, diced *1/4 teaspoon salt, plus additional to taste *1 cup red lentils *4 cups..."

New page

*1 tablespoon olive oil
*1 large carrot, diced
*2 large ribs celery, diced
*1 small yellow onion, diced
*1/4 teaspoon salt, plus additional to taste
*1 cup red lentils
*4 cups water or low-sodium broth
*1 whole bay leaf
*2 tablespoons lemon juice from 1/2 large lemon
*Olive oil, yogurt, or other topping, to serve

In a medium (2- to 3-quart) saucepan or Dutch oven, heat the olive oil over medium heat. Add the carrot, celery, onion, and 1/4 teaspoon salt, stir to combine, then cover and let the vegetables sweat until the onions are soft and translucent, about 5 minutes.

Add the lentils, water or broth, and bay leaf. Bring up to a boil, then turn the heat down to low and let simmer, covered, until the lentils begin to fall apart, about 20 minutes.

Turn off the heat, stir in the lemon juice, and add salt to taste. Ladle into bowls and serve. Leftovers will keep refrigerated for 5 days.

@@ Line 9: / Line 9: @@
 *2 tablespoons lemon juice from 1/2 large lemon
 *Olive oil, yogurt, or other topping, to serve
 #In a medium (2- to 3-quart) saucepan or Dutch oven, heat the olive oil over medium heat. Add the carrot, celery, onion, and 1/4 teaspoon salt, stir to combine, then cover and let the vegetables sweat until the onions are soft and translucent, about 5 minutes.
 #Add the lentils, water or broth, and bay leaf. Bring up to a boil, then turn the heat down to low and let simmer, covered, until the lentils begin to fall apart, about 20 minutes.
 #Turn off the heat, stir in the lemon juice, and add salt to taste. Ladle into bowls and serve. Leftovers will keep refrigerated for 5 days.

@@ Line 11: / Line 11: @@
 #In a medium (2- to 3-quart) saucepan or Dutch oven, heat the olive oil over medium heat. Add the carrot, celery, onion, and 1/4 teaspoon salt, stir to combine, then cover and let the vegetables sweat until the onions are soft and translucent, about 5 minutes.
 #Add the lentils, water or broth, and bay leaf. Bring up to a boil, then turn the heat down to low and let simmer, covered, until the lentils begin to fall apart, about 20 minutes.
 #Turn off the heat, stir in the lemon juice, and add salt to taste. Ladle into bowls and serve. Leftovers will keep refrigerated for 5 days.

Red lentil soup - Revision history

George2 at 17:55, 12 October 2015

George2 at 17:54, 12 October 2015

George2 at 17:54, 12 October 2015

George2: Created page with "*1 tablespoon olive oil *1 large carrot, diced *2 large ribs celery, diced *1 small yellow onion, diced *1/4 teaspoon salt, plus additional to taste *1 cup red lentils *4 cups..."

George2: Created page with "1 tablespoon olive oil 1 large carrot, diced 2 large ribs celery, diced 1 small yellow onion, diced 1/4 teaspoon salt, plus additional to taste 1 cup red lentils *4 cups..."