"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Red Lentil Soup Recipe

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This recipe for Red Lentil Soup, by , is from Cooking onTyBrooke Lane and Caney Fork Road, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Added: Monday, January 31, 2011

Category:
Category:

Ingredients:  
Ingredients:  
2 Tbsp. butter
1 onion, diced
4 cloves garlic,minced
2-4 cans of chicken broth (vegetable broth can be used)
1 (14.5 oz.) can of diced tomatoes
1 1/4 cup of red lentils (can use brown lentils) rinsed
1/2 tsp. tumeric
1/2 tsp. cumin
1/4 tsp. pepper
1/4 cup fresh basil
Salt to taste

Directions:
Directions:
Melt butter in large pan and saute onion and garlic until tender. Add 2 cans broth and next 5 ingredients. Bring to a boil, reduce heat and simmer uncovered, stirring occasionally, 30 minutes or until lentils ar tender. Add more broth as necessary. Stir in basil and salt to taste.

Number Of Servings:
Number Of Servings:
5
Personal Notes:
Personal Notes:
If basil is not in season, no worry. It is good without the basil. Parsley could be used, or use some dried basil while cooking. To make vegetarian, use vegetable broth.

 

 

 

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