"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

My Favorite Lentil Soup Recipe

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

Contributor:  
Contributor:  

Added: Thursday, March 6, 2008

Category:
Category:

Ingredients:  
Ingredients:  
3/4 cup chopped onions
1 garlic clove, minced
1 Tbsp. oil
2 (16-oz.) cans stewed tomatoes, undrained
2 (14-1/2-oz.) cans beef broth
1/4 cup uncooked barley
1 tsp. salt
1 tsp. dried basil leaves
1 cup diced potatoes or rutabaga, diced
3/4 cup thinly sliced carrots
1/2 cup uncooked lentils

Directions:
Directions:
Cook onions and garlic in oil over medium-high heat until crisp-tender, about 5 minutes. Add tomatoes, beef broth, barley, salt and basil. Reduce heat; cover and simmer 20 minutes. Add potatoes or rutabaga, carrots and lentils; cover and continue simmering until lentils and vegetables are tender.
Makes 5 servings.

Personal Notes:
Personal Notes:
Diced tomatoes can be used instead of stewed, if desired.

 

 

 

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