Ingredients
| 2 lbs. | brown lentils | | 3 cloves | garlic | | 3 | bay leaves | | 1/2 cup | minced parsley | | 1/2 cup | diced celery | | 2 | onions, sliced | | 1/8 tsp. | black pepper | | 1/2 tsp. | salt | | 1/2 cup | olive oil | | 6 cups | water | | 2 cups | V-8 juice | | 2 | OXO cubes | | 1 tsp. | flour | | 2 tsp. | white wine vinegar | | 2 tbsp. | tomato paste |
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Instructions
Presoak lentils for 2 hours; drain, cover with cold water and bring to a boil; drain again. Thinly slice garlic cloves and place in a large soup pot with lentils, bay leaves, parsley, celery, onions, salt, pepper, water, V-8 and OXO cubes. Bring to a boil, lower heat, simmer for 1 hour. Mix flour and vinegar with tomato paste. Stir into soup; cook for 15 minutes longer.
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