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"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

LENTIL SOUP Recipe

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This recipe for LENTIL SOUP is from Cooking Capers With Dr. Dave, 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:  
1 small to medium-sized ham hock (if desired)
1/4th. cup chopped yellow onions
1/4th. cup peeled, chopped, medium-size carrots
1/4th. cup medium chopped celery
2 dried bay leaves
1 tsp. dried thyme
1/4th. cup chicken broth
1/2 cup chardonnay wine
1/2 cup dried lentils, rinsed and well drained
salt and pepper to taste
Directions:
Directions:
Combine the ham hock, onions, carrots and celery, together with the thyme and bay leaf in a stock pot. Add chicken broth and chardonnay, and bring ingredients to a boil over high heat. Turn down the heat to medium-low and simmer everything for about 3 hours until the ham hock is tender. If you do not use the ham hock, reduce simmer time to 1 1/2 hour.

Take the ham hock out of the broth and vegetables. Remove the meat from the ham hock when cool. In another sauce pan, using enough broth from the vegetables mixture cover the lentils so the liquid is about one inch above them. Simmer them about 45 minutes until soft. Use a potato masher to smash the lentils until partially smooth, but still lumpy. Add them to the remaining mixture, gently blend, and serve semi hot. A splash of sherry can be added once the soup is ladled into bowls if desired. Enjoy!
Number Of Servings:
Number Of Servings:
4 to 6
Preparation Time:
Preparation Time:
1 hour
Personal Notes:
Personal Notes:
This is a recipe I learned from a Jewish neighbor while I was in college. Of course I had to embellish the recipe. Any how, my neighbor liked a Tbs. of sour cream on top of her soup rather than the sherry.

 

 

 

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