Lentil Soup

1. 1

   Melt butter over medium-high heat in a large stockpot or Dutch oven.

2. 2

   Saute onions with salt until deep brown, about 10 minutes.

3. 3

   Reduce heat to low and add garlic, ginger, and pepper.

4. 4

   Cook until aromas are released, stirring constantly, about 2 minutes.

5. 5

   Add lentils and cook an additional 3 minutes, constantly stirring so the beans are evenly cooked.

6. 6

   Add chicken stock, bring to a boil, reduce to a simmer, and cook, uncovered, about 1 hour 15 minutes.

7. 7

   Stir soup regularly to ensure even cooking so the beans do not burn.

8. 8

   When done, beans should be soft inside, with no chalkiness.

9. 9

   Serve immediately, garnished with a dollop of yogurt.

* Per serving · 4 servings · Values may vary.

No additional tips available.