Appetizers / Soups / Salads

Lentil soup by taste takes 10 minutes to prepare.

Lentil soup by taste takes 140 minutes to cook.

Lentil soup by taste makes 12 servings.

The ingredients for Lentil soup by taste are:

1 tsp Garlic powder
2 tsp Gravy, au jus, dry
4 stalk, large (11"-12" long) Celery, raw
2 cup, shredded Romaine Lettuce (salad)
1 large Onions, raw
5 medium (2-1/4" to 3-1/4" dia.) Potato, raw
3 medium whole (2-3/5" dia) Tomatoes, red, ripe, raw, year round average
10 cup (8 fl oz) Water, tap
3 cup Lentils
2 serving Panera Bread Sourdough Loaf
2 tbsp Extra Virgin Olive Oil
5 tsp Beef Base
3 tbsp Vinegar - Natural Rice Vinegar (Nakano)
2 serving Bolthouse Farms Baby-Cut Carrots (8 carrots)

Here is how you make Lentil soup by taste:

Dice onion.Pour olive oil into bottom of a large cooking pot until the bottom of the pot is covered with olive oil. Sautee the diced onion. If you have sausage, add it now.Once onions are sauteed (and if you have meat, meat is cooked), pour water into pot until pot is at least 2/3rds full. Add garlic powder.Keep water boiling, but don't let the soup burn.Add potatos and carrots, all diced or sliced.Rinse lentils and add to soup.Slice or dice all the rest of the vegetables and toss in.After all but the bread is added, put in beef base, au jus powder, and rice vinegar to taste.Turn the stove down to near boiling, but don't let boil over. If you have too much water, bale some out like a ship with a hole in it.Near the end of two hours, add some sour dough bread to help smooth out the soup.YAY! You're done!Serving Size:?serves 12+

The nutritional information for Lentil soup by taste is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 192.4

• Total Fat: 3.2 g
• Cholesterol: 2.1 mg
• Sodium: 525.3 mg
• Total Carbs: 34.3 g
• Dietary Fiber: 7.6 g
• Protein: 8.2 g