Categories: Soup

Ingredients

• 1/3 cup olive oil
• 3 stalks celery, trimmed and chopped
• 3 medium carrots, peeled and very finely chopped
• 1 medium spanish onion chopped
• 3 cloves garlic, chopped
• 1/2 cup sofrito
• 1 to 1 1/2lbs (or 2-3 cups) of lentils
• 6-8 cups chicken broth
• 2 bay leaves
• Kosher salt

Directions

1. Heat oil in large saucepan over medium-high heat

2. Add celery, carrots, onion and garlic and cook until veggies are soft (~3mins)

3. Stir in sofrito and cook until liquid from sofrito has evaporated

4. Add lentils and stir

5. Pour broth to cover lentils by 1 inch

6. Add bay leaves and bring to boil then adjust heat so liquid is simmering

7. Cook until lentils are tender about 45 mins

8. Add broth if needed

9. Season with salt

Email to a friend | Print this recipe | Back