• 2 cups dried lentils
  
• 8 cups water
  
• 2 onions, chopped
  
• 2 carrots, chopped
  
• 2 celery stalks, chopped
  
• 2 potatoes, chopped
  
• 2 tablespoons olive oil
  
• 2 bay leaves
  
• 2 teaspoons or less sea salt
  
• 2 pounds tofu, cubed (optional)
  

Procedures :

Mix all ingredients in a soup pot and cook until the lentils are very soft, about one hour.

Makes about 8 to 10 cups.

Connie
riolo@postoffice.ptd.net

Category : Soups