"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

LENTIL SOUP Recipe

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This recipe for LENTIL SOUP, by , is from Italian-American Cuisine , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Fran Rajotte
Added: Friday, February 9, 2007

Category:
Category:

Ingredients:  
Ingredients:  
“A Tuesday night favorite in my home growing up!”

½ package lentils
1 small onion
2 carrots
1 stalk of celery
Olive Oil
½ can Hunt’s Tomato Sauce
Salt
Pepper

Directions:
Directions:
Pour lentils to counter or table and take out stones (if any). Clean in cold water and drain.

In medium size casserole pot, boil lentils in water. Water should be ¾ full.

Cover bottom of saucepan with oil and heat. Chop onion, celery and carrots and add to oil. Saute.

After pot of water boils, add lentils and vegetables. Add pepper, salt and tomato sauce.

Simmer for about ½ hour.

Serve with linguine cut up.

Number Of Servings:
Number Of Servings:
6-8
Preparation Time:
Preparation Time:
1 hour
Personal Notes:
Personal Notes:
This is a hearty meal and full of wonderful vitamins. Sometimes we need to fast from meat. It is a lot healthier for us. Legumes are a great source of protein. I always looked forward to coming home from school on a Tuesday night and my Mom would have the pot of lentil soup simmering on the stove. You can also serve this with rice. It's surely healthful comfort food. OK, so now you know what we ate on Monday and Tuesday nights at my home growing up!

 

 

 

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