Lentil Soup Recipe

Isaiah 40:1, “Comfort, yes, comfort My people!”

Ingredients:

  • 1 Cup Dry Lentils
  • 4 Cups Chicken Stock
  • 1/2 Onion, diced
  • 3 Garlic Cloves, diced
  • 1/4 Cup Olive Oil
  • 3/4 Cup Diced, Canned Carrots*
  • 1 Teaspoon Rosemary
  • 1/2 Teaspoon Oregano
  • 1/2 Teaspoon Sea Salt

Directions:

Heat onion in oil in a soup pot over medium flame until clear, add garlic and cook 5 more minutes.  Add lentils, chicken stock, rosemary, oregano and salt, bring to a boil, immediately lower heat to simmer 50 minutes or until beans are soft. Add cooked carrots in the last 15 minutes. *If you’re using fresh carrots, add them with the onions at the beginning to soften.

Ladle into serving bowls, there’s just enough room for dipping bread.  With chicken stock made from the bones, this is so rich, it becomes a new “comfort food.”

I pray you enjoy this in good health with family and friends, in Jesus’ name.

 

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