Chef Dana’s Lentil Soup
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| Serving Size | 8 |
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• 1 Sweet yellow onion, chopped fine
• 4 stalks Celery, sliced thin
• 3 Carrot, peeled & sliced 1/4 inch
• 1 Bell pepper, diced
• 3 Tbsp Olive oil
• 1 package dry lentils
• 1 Tbsp Dried fennel seed
• 1 Tbsp Kosher salt
• 1 Tbsp Adobo seasoning
• 1 tsp Red chili flake
• 1/2 cup parsley, chopped
• Water
Directions
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Cook for about 3 minutes then add kosher salt, fennel seed, chili flakes, Adobo, and sauté for 1 minute.
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Add the dry lentils.
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Add water until it covers about 1 inch above ingredients in the pot. Add water as desired for your desired liquid ratio.
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Sauté on medium heat until lentils are tender, usually about 1 hour.
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Remove from heat, add fresh parsley and serve.
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