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Lentil soup Recipe

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

Contributor:  
Contributor:  
Martha Shogren
Added: Sunday, October 18, 2009

Category:
Category:

Ingredients:  
Ingredients:  
3 carrots
3 stalks of celery
1 large onion
1 lb pkg of lentils
I large potato, peeled and grated
ham bone left from a ham
with some meat still on
2 or 3 bay leaves
sprig of fresh thyme or 1.2 tsp dried thyme
chicken stock or water

Directions:
Directions:
In large pot, heat some butter or vegetable oil (2tbps or so). In the pot put the chopped up carrots, celery and onions. Saute until onion and celery become soft. Add lentils, which have been washed. (Lentils do not have to be soaked overnight like other dried legumes) the ham bone , grated potato, the herbs, and the broth or water. Bring to a boil and then simmer, stirring often, until lentils are cooked. Remove the bay leaves and thyme, remove the ham bone and cut the meat off the bones into small bites and return to the pot. Just before serving the soup, I squeeze the juice of a lemon into the pot. It gives the soup a delicious piquancy.. In some recipes you might see vinegar - especially cider vinegar - added to the soup. I prefer the lemon. Salt and pepper to taste.

Number Of Servings:
Number Of Servings:
8-10
Preparation Time:
Preparation Time:
2 -3 hours froom start to finish
Personal Notes:
Personal Notes:
Many recipes use bacon to provide the fat to brown the vegetables. I don't like to add that kind of fat to the soup or the extra salty flavor. I often use olive oil in lieu of butter, too.

 

 

 

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