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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.
Now if you’d like more information on this topic or other information, just checkout my website, pallensmith.com.
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