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Recipe by The Peppermill

Hearty Lentil Soup

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Hearty Lentil Soup
Meat Meat
Easy Easy
12 Servings
Allergens

Contains

- Gluten
2 Hours, 30 Minutes
Diets
- No Refined Sugar

Just the soup to come home to on a cold winter day!

Ingredients

Hearty Lentil Soup

  • 2 carrots, peeled

  • 1 large tomato

  • 2 parsley roots, peeled

  • 1 large onion, peeled and quartered

  • 1 parsnip, peeled

  • 3 tablespoons Tuscanini Light Olive Oil

  • 3/4 cup brown or red lentils, such as Gefen

  • 1/2 cup barley

  • 16 ounces flanken

  • Manischewitz Kosher Salt

  • freshly ground pepper, to taste

  • 2 medium potatoes, peeled and cubed

  • 1 bunch fresh parsley, checked, tied together

Directions

Prepare the Hearty Lentil Soup

1.

Place carrots, tomato, parsley roots, onion and parsnip in a food processor and pulse to chop the vegetables.

2.

Heat oil in a six-quart stockpot. Add vegetables and lentils. Sauté five minutes or until fragrant. Push vegetables to the side and add flanken to the pot. Brown the flanken on all sides.

3.

Add barley, salt and pepper and potatoes. Fill the pot 7/8 full with water. Add tied parsley. Lower the flame and cook two hours, stirring occasionally. Soup will be thick; add water if necessary. Taste and adjust seasonings. Remove parsley.

4.

Serve immediately or freeze up to three months.

Recipe tags

beef freezer-friendly hannuka Hanukkah hearty soups lentil soup lentils meat The Peppermill vegetable soup
Hearty Lentil Soup

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