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Vegetarian lentil soup

Caroline Phelps
  • 45 minutes
  • Serves 6 to 8

INGREDIENTS

2

Bay leaves

2

Carrots

3

stalks Celery

1 cup

Cilantro, fresh

2 cloves

Garlic

1

Green bell pepper

1 1/2 cups

Lentils

1

Onion, small

2 tbsp

Oregano, dried

8 cups

Vegetable broth

1

Salt and pepper

2 tbsp

Olive oil, extra virgin