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Easy Lentil Soup Recipe

Ingredients

2 cups water

1 pound lentils

1 cup chopped sunflower seeds

1 egg, beaten

1 cup dried chicken

2 cups tomatoes, chopped

1 cup white wine

1 cup quick-cooking water

1 cup frozen refried beans, thawed and drained

1 cup dry peas

1 cup beer

3/4 cup bacon fat-free ranch-style salad dressing

3 tablespoons ketchup

1 (7.5 ounce) can tomatoes with juice

salt and black pepper to taste

Directions

In a large saucepan or slow cooker, bring water to a boil. Add lentils and sunflower seeds and boil 1 hour.

Meanwhile, in a blender, combine rice milk, sunflower seeds, egg and chicken. Process, milk, sunflower seeds and chicken until smooth; set aside. In a 3 quart saucepan, stir in tomatoes with juice, wine and water. Cover and simmer over medium-high heat for 1 hour, adding water as needed as the mixture thickens.

Pour soup into lentils and return soup to slow cooker. Set the timer to 5 minutes. Cook until all water is absorbed, 5 minutes, and broth is reduced by 10%, reducing the temperature to simmer.