"Part of the secret of success in life is to eat what you like and let the food fight it out inside."--Mark Twain

Italian Lentil Soup Recipe

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This recipe for Italian Lentil Soup, by , is from The Duke Doctor of Physical Therapy Class of 2010 Cookbook P, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Wren McLaughlin
Added: Saturday, June 14, 2008

Category:
Category:

Ingredients:  
Ingredients:  
2 c. dried green lentils
2 bay leaves
6 c. vegetable stock or water
3 T. olive oil
1 large onion, diced
2 c. chopped tomatoes
2 c. sliced zucchini
1 1/2 T. dried oregano
1 1/2 tsp. dried basil
2 tsp. red wine vinegar
2 tsp. onion powder
1 T. salt
1/3 c. canned tomato paste
1 T. balsamic vinegar
1/2 tsp. black pepper

Directions:
Directions:
Bring lentils and broth or water with bay leaves to a boil, reduce heat and simmer for 30 minutes or until lentils are soft but not mushy.

In a large skillet, heat oil and saute onions and garlic for 5-10 minutes until golden brown. Add zucchini, tomatoes, onion powder, oregano, basil, and wine vinegar and saute for 5 minutes.

Add reserved tomato and zucchini mixture to lentils. Then add salt and stir in tomato paste, balsamic vinegar, and black pepper. Simmer soup for 10-20 minutes more and serve hot.

Note: Mushrooms, summer squash, and/or greens also work well if you don't have zucchini available

 

 

 

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