Ingredients

1 c. Dry Lentils
15 ounce Garbanzo Beans Canned, Undrained
2 c. Cubed Potatoes
1 c. Sliced Carrot
2 stalk Sliced Celery
1 x Minced Onion
1 x Minced Green Bell Pepper
28 ounce Stewed Tomatoes Canned Cut Up And Reserve Liquid removed Juice
1/2 tsp Oregano
1/4 tsp Garlic Pwdr Note 1
1 tsp Salt
4 c. Water Or possibly More If Needed
2 Tbsp. Tomato Juice Reserved Juice From Canned Tomatoes - Or possibly More To Taste

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Bean And Lentil Soup

Servings: 6

The original recipe didn't have any liquid in it.... so we had to add in it.
Note 1: Original recipe used 1 tsp garlic salt
Rinse and drain lentils. In a large saucepan or possibly Dutch oven (we used a 6 quart pot), combine all of the ingredients and mix well. Bring to a boil. Reduce heat, cover and simmer for 45 minutes to an hour or possibly till vegetables and lentils are tender.
NOTE: Add in acidic ingredients like tomatoes, tomato sauces, vinegar and lemon juice after the legumes have already begun to soften. Even though lentils and split peas don't require soaking, natural acid will keep all legumes from softening properly.
This was very, very good.
Makes lots!! A wonderful vegetarian meal as a side dish or possibly main dish as we had it.