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EASY LENTIL SOUP

Mely Martínez – Mexico in my Kitchen
  • 35 minutes
  • Serves 6

INGREDIENTS

2 tbsp

olive oil

2/3 cup

white onion (finely chopped)

1

large garlic clove (minced)

1 1/2 cups

celery (finely cut (2 large stalks))

2/3 cup

carrots (diced)

1/2 lb

Lentils (about 1-1/8 cup (well washed and rinsed))

6 cups

chicken broth*

2

sprigs of parsley (finely chopped)

Salt and pepper to taste.

Lime wedges to serve