"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Lentil Soup Recipe

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

Katharina Huttner
Added: Friday, August 14, 2009


1/2 bag lentils (rinsed)
2 celery stalks chopped
2 sliced carrots
2 spring onions, chopped
1 medium onion, chopped
1 ham bone, or 4 slices cut up bacon
2 garlic cloves, minced
1 egg

Check lentils, wash and add to pot with 3/4 full of water. Add more water to pot as it evaporates. Put on stove. Add celery, carrots, spring onion, onion, ham or bacon and 1 T salt. Cook 1 hour 20 min. Skim "scum" off of top of soup. Chop 2 garlic cloves. Add to small frying pan, a big wooden spoonful of shortening. Add chopped parsley and big spoonful of flour. Add garlic, but don't brown at all. Add 1 wooden spoonful of paprika to this rue. Put into soup pot. Add water to the pan and add this to pot as well. Meanwhile, put 1 egg in bowl with 1/2 c. water and 1/2 t. salt
and mix. Add about flour to bowl w/ egg mixture until thick consistency for dumplings. With small spoon add dropfuls of mixture to soup to make dumplings. Check soup for salt. Cook 10 more minutes.




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