"The belly rules the mind."--Spanish Proverb

Lentil Soup Recipe

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

Contributor:  
Contributor:  
Roseanne Hutchinson
Added: Wednesday, October 28, 2009

Category:
Category:

Ingredients:  
Ingredients:  
2 c. lentils
1 onion, chopped
1/2 c. celery, chopped
1 c. carrots, chopped
3 T. parsley, chopped
1-2 cloves garlic, minced
2 T. sea salt
1/4 tsp. fresh ground black pepper
1/2 tsp. dried oregano
8 c. water
2 c. fresh tomatoes, chopped
2 T. wine vinegar
Tabasco Sauce

Directions:
Directions:
Cover lentils in water and soak overnight. Rinse and drain. Place lentils in a large pot with eight cups water and all other ingredients except the tomatoes, vinegar and hot sauce. Cover and simmer for 1 1/2 hours. Add tomatoes, vinegar and hot sauce--simmer covered another 30-45 minutes. Serve with coleslaw and cornbread.

Number Of Servings:
Number Of Servings:
8-10
Personal Notes:
Personal Notes:
Roseanne says that this is a really good dish that can be enjoyed by vegetarians as well as carnivores!

 

 

 

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