1 large onion, thinly sliced and sautéed in 1/3 cup olive oil
Instructions
Cook lentils with salt and pepper until tender. Add potatoes and
cook until done.
Add lemon juice, dried mint and sautéed onions but do not cook
any longer!
During another trip, Aunt Angele made this soup for my family. It
has become one of our stapels. Right up there with Dan's Turkey
soup! You have to try this. (Dolores puts Swiss Chard in hers.) -
Barbara
Originally Submitted
11/21/2012
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