Lentil Soup

Ingredients

• 1 1/2 c. dried lentils
• 6 c. water
• 1 tbsp. beef-flavored bouillon granules
• 16 oz. can whole tomatoes, undrained & chopped
• 2 tbsp dried parsley flakes
• 1 large onion, finely chopped
• 1 medium carrot, thinly sliced
• 4 medium potatoes, peeled and cubed
• 1 bay leaf
• 1/2 to 1 tsp. salt
• 1/4 tsp. pepper
• 1 clove garlic, crushed
• 1 c. chopped cooked ham

Directions

Combine all ingredients in a large Dutch oven; bring to a boil. Cover, reduce heat and simmer 1 1/2 hours. Remove bay leaf. Makes 2 1/2 quarts.

Submitted 6/13/05.
Source: Southern Living 1983
Submitted By: Ruth A. Burbage
burbage@pell.net
Lentil Soup