A very simple & easy soup recipe.
Any vegetables will do well. The prep can be reduced to 5 mins if a food processor is used. You can use only lentils or peas or both. If preferred, chicken bouillon can be used instead of vegetable- I have no idea if beef bouillon would go well with the soup but I don't think anyone can go wrong with the soup.
Quantity
0
Quantity Unit
Prep Time (minutes)
15
Cook Time (minutes)
45
Ready In (minutes)
60
Ingredients
Amount
Measure
Ingredient
1
cup
lentils 1 c dry lentils
2
stalks large (11"-12" long)
celery, diced
2
large (7-1/4" to 8-1/2" long)
Carrots, raw chopped
2
small
zucchini, chopped
4.2
teaspoons
bouillon, vegetable
0.5
cups
dried split peas
6
cups (8 fl oz)
water-tap water or distilled
Steps
Sequence
Step
1
Check lentils for stones and remove.
2
Rinse lentils and put in pot with water.
3
Boil on high until bubbling then reduce to medium.
