"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Lentil Soup Recipe

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This recipe for Lentil Soup, by , is from The McCormick Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Olivia Martin
Added: Thursday, October 16, 2008

Category:
Category:

Ingredients:  
Ingredients:  
3/4 C Lentils
3 tbsp Butter-divided
1 med onion-chopped
8 C Water
1 C Rice
1 tsp Tumeric
salt and pepper to taste
1/2 C parsley- chopped
1/2 C green onions-chopped
1 C pomegranate juice or 1/4 C grenadine
2 tbsp mint- chopped
1/4 C raisins

Directions:
Directions:
1. Rinse lentils and set aside.
2. In a large pot, saute onion in 2 tbsp butter until tender.
3. Add lentils, rice, water, tumeric, salt and pepper to onions. Bring to a boil.
4. Reduce heat and simmer 40 min or until rice/lentils are tender.
5. Add parsley, green onions, juice, and raisins. Simmer 15 min.
6. Melt 1 tbsp butter in small pan and add mint. Saute until butter is brown. Pour over soup.

Number Of Servings:
Number Of Servings:
8 Cups
Personal Notes:
Personal Notes:
This soup is great for kids because it is a little sweet, but still healthy. It freezes well.

 

 

 

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