Using up my chametz Lentil or Split Pea Soup

14 Apr

i am using up odds and ends from my pantry before Pesach. I just started up some easy vegan lentil soup.
1/2 bag lentils
1 medium onion , cut into chunks
2 or 3 stalks celery, sliced
3 carrots sliced
1 clove garlic minced
salt and pepper
bay leaf
water
2 tsp veg oil

In a dutch oven saute vegs in oil. When they start to brown aadd salt, pepper and pay leaf along with the lentils. Stir to coat all and add twice as much water as lentils and cook for 30 to 45 minutes, until lentils are soft to the bite. simmer on low if dinner is delayed.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: