"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Lentil Soup Recipe

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This recipe for Lentil Soup, by , is from Our Favorite Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Berta Chapa
Added: Thursday, October 4, 2007

Category:
Category:

Ingredients:  
Ingredients:  
2 T. olive oil
1 large yellow onion, sliced
1 t. ground cumin
1 large or 2 small carrots, peeled and diced
2 c. lentils
5 to 6 c. chicken stock
2 c. coarsely chopped, spinach, Swiss chard or watercress,
carefully washed
salt and freshly ground pepper
plain yogurt or creme fraiche for serving, opt.

Directions:
Directions:
In a saucepan over medium heat, warm olive oil. Add onion and saute until tender and translucent about 8 minutes. Add the cumin, carrots, lentils, and stock and bring to a boil. Reduce heat to low, cover, and simmer until the lentils are soft, began testing after 20 minutes. Meanwhile in a large saute pan over medium heat place spinach or other greens with just the washing water clinging to the leaves. Cook, turning, occasionally just till wilted. Remove from heat and drain well. Stir greens into soup. Season to taste with salt and pepper and serve at once with plain yogurt or creme fraiche.

 

 

 

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