Fa­vorite recipe

Black Len­til Soup

The Sentinel-Record - HER - Hot Springs - - Culture -

1 cup lentils 1 cup chopped car­rot, cel­ery, onion, mush­rooms 1 ta­ble­spoon but­ter 2 cups chicken broth 2 cups wa­ter

Cook lentils in pot un­til lentils are al dente. Saute veg­eta­bles in but­ter un­til translu­cent. Add chicken broth and wa­ter; let sim­mer for 45 min­utes. Add tar­ragon, gar­lic, salt and pep­per to taste. En­joy!

Newspapers in English

Newspapers from USA

© PressReader. All rights reserved.