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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.

Wren McLaughlin
Added: Saturday, June 14, 2008


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

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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