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Lentil Soup Recipe

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

Contributor:  
Contributor:  
Cathy Telesco
Added: Thursday, September 24, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 1lb bag of dry lentils
1 bunch of carrots
1 large or two medium onions
4 or 5 peeled tomatoes (from a can is fine)
salt and pepper to taste
olive oil (just before serving)
1 lb of short cut pasta like ditalini or small shells

Directions:
Directions:
Rinse and drain the lentil beans using lukewarm water approx 3 times. I use a pot and colander for easy rinsing and draining. Once the water becomes clearer you know you have rinsed enough.
Pour the wet lentils in a medium sized pot and fill with lukewarm water to approx 3 inches above the lentils.

Peel and chop the carrots and add to the pot. Peel and quarter the onion and also add to the pot. Shred the peeled tomatoes with your hands (removing seeds if you wish) and add to the pot. The tomatoes should be in strips (not too small).
Put the pot on the stove on medium heat and bring to a boil. Then reduce heat to low and slowly simmer for approx 2 hours until the lentils are nice and tender. Wait until the lentils have cooled a bit before adding salt and pepper per your desired taste.

Boil pasta in salted water and according to package directions, drain and return to the pot. Add lentils (don't forget to add some of the juice too - this is a soup!) Add olive oil to pasta and lentils and serve hot with crusty bread and a tossed salad. Nice fall and winter meal full of vitamins!

Number Of Servings:
Number Of Servings:
4 per meal
Preparation Time:
Preparation Time:
2 hours total
Personal Notes:
Personal Notes:
You can make this ahead of time up to this point and freeze extras. I usually get 3 meals out of a 1lb of lentils serving 4 per meal. Very economical!

 

 

 

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