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Lentil Soup Back to:  About this Book | Online Features | Orders | Reviews Taken from page 56 (section: Crowd Pleasers) of College Cuisine. Click on any underlined term for its definition. How much? How long? Prep: 10 minutes. Cooking time : 1 hour. Makes 6 servings. What you need 2 tbsp (30 ml) vegetable oil Large onion, chopped 4 Garlic cloves, chopped 6 cups (1.5 L) water 4 cubes Vegetable bouillon 1/2 cups (125 ml) dried lentils 1/4 cups (60 ml) Uncooked rice 2 Carrots, peeled and diced 1 Celery stalk, diced Salt, pepper, dried basil to taste What to do Pick over lentils to remove any grit, rince and drain. In soup pot, heat oil. Add onion and garlic, saute for three minutes over medium high heat. Add remaining ingredients and bring to boil over high heat. Reduce heat to minimum, cover and simmer for one hour. Add a bit more water if the soup is too thick. What do you think? Your comments, questions, feedback, recipes are much appreciated. Email us here! Back to recipes page