adapted from epicurious
2 cups cut green beans
2 medium carrots, cut into 1/4-inch dice
2 celery ribs, cut into 1/4-inch dice
3 garlic cloves, chopped fine
1 medium onion, chopped fine
2 tablespoons unsalted butter
1 tsp salt
1/2 tsp pepper
2 cups green lentils
8 cups chicken broth
Cut green beans into 1/4-inch dice. In a 5- to 6-quart heavy kettle cook beans, carrots, celery, garlic, and onion in butter over moderate heat,
stirring frequently, until onion is softened, about 4 minutes.
Add lentils, broth, and salt and pepper to taste and simmer, uncovered, stirring occasionally, 45 minutes, or until vegetables are tender and soup is thickened.
Serve and Enjoy!
stirring frequently, until onion is softened, about 4 minutes.
Add lentils, broth, and salt and pepper to taste and simmer, uncovered, stirring occasionally, 45 minutes, or until vegetables are tender and soup is thickened.
Serve and Enjoy!
Looks good. Thanks for sharing.
ReplyDeleteI was lucky enough to pop in to Christi's when she was serving this wonderful dish. I had been on the go all day and hadn't eaten a thing. She saved me with this tasty treat. So filling. I decided to add it to my menu for this week. I am going to try it in my crock pot so it will fill the house with the smell of garlic all day.
ReplyDelete