How to Make Garlic Lentil Soup

One of the greatest pleasures in winter for me is to slow down just a bit and enjoy some of those hot savory dishes. I’m preparing one of my favorites, garlic lentil soup. It’s a delicious way to warm up those cool crisp days. Let me show you how easy it is to make.

I start with tuna third cups of dried lentils that I’ve soaked in water overnight. You see, soaking them allows them to cook faster. Then I add about eight cups of water and about six to seven chicken bouillon cubes and bring them to a slow boil for about 40 minutes. You will not believe what the chicken broth from a bouillon does for the flavor. While the lentils are cooking, I’m going to prepare a sauté. And this simply consist of two yellow onions chopped, about a cup of sliced mushrooms, a cup of celery, and oh yeah, garlic. I can’t forget about that, about 10 cloves.

To prepare the garlic, I just peeled the skin from the cloves and crush them with a knife before adding them to the sauté. Now, with all the ingredients prepared, I’ll sauté this with about three tablespoons of olive oil for 10 minutes in a medium heat. Now, once the onions are soft, I’ll add the entire mixture to the lentils. As a finishing touch, I’ll add some lemon pepper, salt and a couple of bay leaves. Now, this recipe makes enough to serve 8 to 10 people and what a delicious and easy way to enjoy the winter. From the garden, I’m Allan Smith.

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