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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Lentil Soup Recipe

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This recipe for Lentil Soup is from The Ann Arbor 2nd Ward Cookbook , 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:  
3/4 c. chopped onion
2 gloves garlic, minced
6-7 cups water
1 1/2 c dried lentils, uncooked
1/4 tsp. crushed red pepper
3/4 tsp. salt
1/2 tsp. pepper
1 (14 oz) can whole diced tomatoes, undrained
1 (4 oz) can tomato paste
1 Tbsp. white vinegar
2 beef or vegetable bouillon cubes
1/2 tsp dried oregano
Directions:
Directions:
Coat a dutch oven with cooking spray. Add onion and garlic; saute until tender. Add water with lentils, red pepper, salt and pepper. Bring to boil. Cover; reduce heat. Simmer 30 minutes

Add tomatoes with tomato past, vinegar, bouillon cubes, dried basil and oregano. Bring to boil. Reduce heat. Simmer 45-60 minutes or to desired thickness, stirring often.

Serves 4-6.
Personal Notes:
Personal Notes:
Freezes really well. Is very filling and great for long winter days.

 

 

 

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