"When I'm at a Chinese restaurant having a hard time with chopsticks, I always hope that there's a Chinese kid at an American restaurant somewhere who's struggling mightily with a fork."--Rick Budinich

Pork and Lentil Soup Recipe

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

Contributor:  
Contributor:  

Added: Sunday, July 26, 2009

Category:
Category:

Ingredients:  
Ingredients:  
2 pork shanks (or more, if you like a meatier soup)
2 c. (1 lb. pkg.) dry lentils
10 - 12 c. water (or enough to cover the pork and lentils)
1 T. salt
1 tsp. pepper
1 onion, sliced (I use a little more)
3 - 4 stalks of celery
3 - 4 carrots, sliced
2 T. Kitchen Bouquet

Directions:
Directions:
In a Dutch oven, combine all ingredients, except celery and carrots. Simmer about 2 hours until the meat is falling-off-the-bone tender (don't boil!). Skim off any froth (some call it "scum" but that's not a pretty image...) so that the soup isn't so cloudy. Remove the shanks and cut the meat from the bone and fat; return meat to soup. Add celery and carrots. Continue simmering 30 minutes until vegetables are tender. Add Kitchen Bouquet to deepen the color and enhance the taste.

Number Of Servings:
Number Of Servings:
6-8
Personal Notes:
Personal Notes:
This is the basic recipe that I started with in 1971. Over the years, I've added a little of what I liked--onions--and experimented with a can of diced tomatoes or cubed potatoes. Anyway, if my kids remember any of my dishes at all, this would probably be one of the major ones. We usually accompanied this with slices of buttered sourdough covered with Cheddar, layered with tomatoes, sprinkled with garlic salt and broiled until the cheese melted.

 

 

 

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