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Italian Lentil Soup with Fresh Fennel Recipe

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This recipe for Italian Lentil Soup with Fresh Fennel, by , is from Our Heritage Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Tony & Vicki LoCicero
Added: Thursday, November 15, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 12oz pkg. Lentils(pick out stones/twigs,then rinse
3 qts Water, 1 small onion chopped
3 stalks(1c.)celery, 2 carrots, sliced crossways
2 cloves garlic mashed, 1 c. fresh fennel, chopped
1T. salt, 1T. pepper

Directions:
Directions:
Place lentils, water and remaining ingredients in large pot. Cook on medium heat for approximately 1 to 2 hours, stirring often with a wooden soup spoon. If lentils thicken too much, lower heat and add water according to desired consistency.
Optional: May add a little olive oil before serving

Number Of Servings:
Number Of Servings:
6 to 8 per sergving
Preparation Time:
Preparation Time:
1 to 2 hours
Personal Notes:
Personal Notes:
My mother Rosalie Giunta grew her own fennel. If properly cared for, it will grow year round. Fennel provides distinctive flavor and aroma and is also nutritionally valuable.

 

 

 

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