"If you ate pasta and antipasto, would you still be hungry?"--Unknown

Lentil Soup Recipe

  Tried it? Rate this Recipe:


This recipe for Lentil Soup, by , is from Endangered Recipes: Too Good To Be Forgotten, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Dianne & Ewen McEwen
Added: Friday, July 15, 2005


1 c. lentils, prepared and washed
4 c. water
1 clove garlic
1 medium red onion, diced
1 hot banana pepper, diced (optional)
1 T. olive oil
1 bay leaf
1 tsp. fresh sage (1/2 tsp. of herbs, if dried)
1 tsp. fresh basil
1 tsp. fresh oregano
1 tsp. salt
1/2 tsp. cumin seeds, dry toasted over medium heat
1 T. lemon juice

Brush oil on whole garlic clove including skin and roast for about 15 minutes in a 350* oven. Mash garlic with flat side of knife and remove skin and then dice.
Sauté onion and pepper in oil using large saucepan.
Add lentils and stir to coat.
Add water, bay leaf, cumin, and salt and garlic.
Cover and cook the lentils until they are soft, checking every 20 minutes to see if more water is needed.
Add the fresh herbs the last 15 minutes of cooking.
Correct seasonings.
Stir in the lemon juice just before serving.




Learn more about the process to create a cookbook -- or
Start your own personal family cookbook right now!  Here's to good eating!

Search for more great recipes here from over 500,000 in our family cookbooks!


Bookmark and Share




Cookbooks are great for Holiday Gifts, Wedding Gifts, Bridal Shower ideas and Family Reunions!

*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.

Search for more great recipes here from over 500,000 in our family cookbooks!