Lentil Noodle Soup
- 1 cup brown lentils
- 4 cups chicken or vegetable broth
- 4 cups water
- 2 tsp olive oil
- 1 large onion, chopped
- A pinch of cinnamon
- 1/4 preserved lemon rind, rinsed and chopped (optional)
- 1 cup pilaf noodles
- Kosher salt and fresh black pepper, to taste
- Agave nectar or honey, to taste
- 2 Tbsp flat-leaf parsley, coarsely chopped, or 1 scallion, sliced on the diagonal
- Produce
- Brown lentils (1 cup)
- Flat-leaf parsley (2 Tbsp)
- Onion, large (1)
- Preserved lemon rind (1/4)
- Canned Goods
- Chicken or vegetable broth (4 cups)
- Cooking & Baking
- Agave nectar or honey (1)
- Cinnamon (1 pinch)
- Kosher salt and fresh black pepper (1)
- Olive oil (2 tsp)
- Pasta & Grains
- Pilaf noodles (1 cup)
- Drinks
- Water (4 cups)
Preparation
Read recipe preparation on theperfectpantry.com
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Published January 22, 2009 (4 years ago).
1 person saved this recipe.
