Ingredients
Lentils (a 1 lb bag, or 2 c.)
1 bag celery
5 good sized carrots
5 large red potatoes
4 leeks/green onions, full length
2-3 T salt (Anna used just under 2 T, while I think I like it a little saltier.)
4 bay leaves
1 rounded T each of oregano, parsley, basil
water - about 5 quarts)
Preparation
Throw it all together, bring to a boil, simmer for 1 to 1 1/2 hours.
(Created by \Wendy Warrick with the folowing comments added by added by Anna Warrick Owen.)
Yum!! I can’t believe how much it made, though!! We are going to have soup coming out our ears by the end of the week!! I think I will half the recipe next time. But wow, it was delicious!! :-)
I did one thing different. I sprouted the lentils first. You just put your lentils in the pot and cover with lots of water, and let them sit for 24 hours. Rinse a time or two. This really boosts their nutritional content (as you know), and I like the texture quite a bit better too, because the peelings/shells separate.
