Lentil Soup

Serves people


  1. Sort through the lentils and pick out debris, then wash them. Lentils don't need to be soaked for hours like red beans.
  2. Melt the butter in a five-quart saucepan or Dutch oven. Sauté the vegetables until they begin to get tender. Add the V-8 juice, the stock, and the lentils and bring the pot to a boil.
  3. Lower to a simmer. Add the salt, thyme, pepper, bay leaf, and Tabasco. Cover and simmer for two to three hours, or at least until the lentils are tender. Stir occasionally.

Ingredient List