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Lentil Soup (Sopa De Lentejas)
Ave. Rating is 2 (1 ratings) Add Your Comments and Ratings

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Use brown lentils in this recipe -- other varieties may not hold up for the extended cooking time. Preparation time does not include soaking lentils.

Serves: 6-8

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Sephardic Parve Soup

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1 1/2 cup brown lentils, rinsed in cold water
2 onions, diced
1/4 cups vegetable oil
3 celery stalks, sliced
4 carrots, chopped
1/2 cup chopped fresh parsley
2 bay leaves
8 cups water
2 tsp. salt
3/4 tsp. pepper (adjust to taste)


  1. Soak lentils in cold water overnight.
  2. Sauté onions in vegetable oil until they are translucent.
  3. Mix onions, lentils (drained), celery, carrots, parsley, bay leaves in a soup pot with 8 cups water and bring to a boil.
  4. Reduce heat simmer covered for 3 1/2 hours.
  5. Remove bay leaves, add salt and continue cooking for 30 minutes.

Reader Comments

Ruba says...
Rating is 2

I wish I knew more about you.I assume you mean dry lnlites.Lentils are usually boiled with other stuff to give them more flavor.Until most dry beans, they don't take very long to cook.You can make lentil soup with water, ham hocks, bay leaf, thyme, onion.But a lot of people don't want to cook with ham.You can also cook them with slice of ginger root and other seasoning and serving them over rice. I believe that Indians call the various and many forms of this dish dahl.Lentils are mighty tasty and a good source of protein.
Sep 25, 2012 (report abuse)



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