The Barefoot Contessa Cookbook
Lentil Vegetable Soup
Page 80
Cuisine: North American | Course Type: Soups and Stews
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Peckish Sister from Central, FL
Perfectly cooked lentils as they were covered with boiling water and allowed to soak for 15 minutes first (no sawdust-like insides). A made a full recipe and everything fit into my largest stock pot except for all of that chicken stock. I love thick soups, so that was not a problem. I agree with aj12475 that it is healthy, delicious, and could easily be made vegetarian with a different stock. The two leeks seem to be the secret ingredient here that makes this lentil soup above the ordinary.
(edited 20th October 2011) (0) comment (5) useful
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