"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway


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This recipe for MOM'S LENTIL SOUP, by , is from Cangi / Mammele Family Recipes and Traditions, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Ginny La Grossa
Added: Thursday, June 28, 2007



This is an easy, mistake proof recipe- vegetarian
Large onion (optional-insert 2 cloves in onion)
2 cloves garlic
3 carrots
3 or 4 ribs celery
3 potatoes
1 can stewed tomatoes (crushed)
1 can tomato paste
1 bay leaf
1 pkg. Lipton onion soup
1/4 to 1/2 cup oil
salt, pepper
chopped spinach (frozen- thawed and drained)

first- wash lentils then rinse thru colander
Put in a pot and cover with enough water to cover the depth of lentils 3 X's
next- cube all vegetables
When lentils come to a boil, add all other ingredients.
Stir often
Cook until tender




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