This incredibly easy to prepare lentil soup was inspired by a lunch in Boston many years back at a Lebanese Restaurant in the South End. Besides its wonderful taste, its simplicity was inspiring to me at that time.
- 1 cup green lentils
- 6 Cups vegetable broth
- 1 Tablespoon Olive oil
- 1/4 pound egg noodles (or eggless)
- Sprinkle of Parmesan Cheese (optional)
- Salt and pepper to taste
Heat olive oil in bottom of soup pot, and coat lentils. Heat 1 minute.
Add vegetable broth, salt and pepper and cook for 25 minutes.
At the same time, boil egg noodles until soft.
- Add egg noodles to soup and serve with lemon wedge and Parmesan Cheese.