Lentil Soup IV

Name: Lentil Soup IV
Prep time: 1 h 20 min
Cook time: 1 h 20 min
Total time: 1 h 20 min
Yield: 20
Cuisine: Global
Ingredients: 5 bay leaves; 3 carrots, sliced; 8 cloves garlic, minced; 454 grams dry lentils; 59 milliliters extra-virgin olive oil; 1 large onion, grated; 2 plantains, sliced; 3 potatoes, diced; 1 pinch salt; 20 servings salt and pepper to taste; 4 larges tomatoes, grated; 2 liters water

Need a gluten free and vegan soup? Lentil Soup IV could be a spectacular recipe to try. This recipe makes 20 servings with 157 calories, 7g of protein, and 3g of fat each. This recipe covers 12% of your daily requirements of vitamins and minerals. If you have tomatoes, lentils, salt and pepper, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 1 hour and 20 minutes. It will be a hit at your Autumn event.

Instructions

Rinse and pick through lentils, then place in a bowl with water to cover and let soak while you prepare the other ingredients.

Ingredients you will need

Lentils

Water

Equipment you will use

Bowl

Fill a large pot with 2 quarts of water, and stir in the olive oil and salt. Bring to a boil.

Ingredients you will need

Olive Oil

Water

Salt

Equipment you will use

Pot

Drain the lentils, and carefully pour into the boiling water.

Ingredients you will need

Lentils

Water

Add the onions, tomatoes, garlic, potatoes, carrots and plantains into boiling water. Drop in bay leaves and season with salt and pepper. Reduce heat, cover and simmer until lentils and plantains are tender, 45 to 60 minutes.

Ingredients you will need

Salt And Pepper