Lentil and Potato Soup
Portion Size: 1 1/2 cup.
Ingredients: Yields: 8 servings
| Ingredients | Notes: |
| 3 cups dry lentils | |
| 6 cups water | |
| 1 can (15 oz.) diced tomatoes | |
| 1 small onion | Wash, peel and diced |
| 3 stalks celery | Wash, trim and diced |
| 2 carrots | Washed, peeled and diced |
| 2 teaspoons garlic powder | Washed, peeled and minced. Or 2 t. garlic powder |
| 1 teaspoon salt | |
| ¼ teaspoon ground black pepper | |
| 1 teaspoon oregano | |
| 1 bay leaf | (optional) |
| 1 lb. Frozen O’Brien Potatoes |
Directions:
| Steps: | Directions: | Critical Control Point /Quality Assurance |
| 1 | Combine lentils and water. Cover and bring to a boil. | |
| 2 | Lower heat to simmer. | |
| 3 | Add tomatoes, onions, carrots, garlic, salt pepper bay leaf, oregano and celery. | |
| 4 | Cover and let simmer 45 minutes. | |
| 5 | Check every 15 minutes and add water if necessary. Add potatoes and cook 10 minutes until potatoes are hot. | Cook until internal temperature reaches 165°F. (minimum) |
Posted in Dinner Entrée, Vegetarian Meatless Dinner Recipes
