"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

Lentil Soup Recipe

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

Contributor:  
Contributor:  
Jan Lattuca
Added: Tuesday, March 3, 2009

Category:
Category:

Ingredients:  
Ingredients:  
2 lb. onions, sliced
3 c. beef stock or bouillon
2 cloves garlic, minced (or ˝ tsp. garlic powder)
salt, pepper, and thyme to taste
1/4 c. margarine
1 bay leaf
1 c. lentils
1 c. dry red wine (or whatever you have around).
2 c. peeled, coarsely-grated, or very thinly-sliced carrots

Directions:
Directions:
In large pot, sauté onions and garlic in margarine until golden, but not brown (no, I don’t ask a sightling to tell me what color the onions are; I just guess). Add lentils, carrots, thyme, garlic powder (if you didn’t use garlic cloves), bayleaf and broth. Simmer, covered, for 45 minutes, stirring occasionally. Add wine and simmer five minutes more. Then add salt and pepper to taste, remove bayleaf and serve.

 

 

 

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