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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Red Lentil Soup Recipe

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This recipe for Red Lentil Soup is from Cooking onTyBrooke Lane and Caney Fork Road, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
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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