Autumn Ziemba’s Lentil Soup
- 7 cups water or vegetable broth
- 1/2 cup olive oil
- juice from 1/2 lemon
- 1 1/2 cups dried lentils, rinsed
- 1/2 cup chopped yellow onion
- 1/2 cup chopped celery
- 1 cup chopped carrots
- 4 small potatoes, peeled & chopped
- salt & pepper
- shredded cheddar cheese
Bring water, olive oil and lemon juice to a boil in a large pot. Reduce to medium heat and add the lentils, celery and onion.
Set timer for 40 minutes. When 20 minutes remain on the timer, add the carrots. When 10 minutes remain on the timer, add the potatoes.
Add 2 to 3 teaspoons of salt and pepper to taste. Stir frequently throughout cooking.
Serve with a sprinkle of cheddar cheese on top and crusty bread or cornbread. Enjoy!
Tip: You can add or subtract the amount of water/broth depending on your thickness preference.