"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Hearty Lentil Soup  Recipe

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This recipe for Hearty Lentil Soup , by , is from The Mills Family Cookbook - The Next Generation, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Monna Lou Mills
Added: Saturday, March 12, 2005


2 c cubed beef roast or steak
1 medium onion, chopped
1 garlic clove, minced
2 Tbsp butter or margarine
6 c water
1 can (28 oz.) diced tomatoes
3/4 c dry lentils, rinsed
3/4 c pearl barley
2 Tbsp chicken bouillon granules
1/2 tsp dried oregano
1/2 tsp dried rosemary, crushed
1/4 tsp pepper
1 c thinly sliced carrots
1 c (4 oz.) shredded Swiss cheese, optional

In a Dutch oven or soup kettle, sauté the celery, onion and garlic in butter until tender. Add the beef, water, tomatoes (undrained), lentils, barley, bouillon, oregano, rosemary and pepper. Bring to a boil. Reduce heat; cover and simmer for 40 minutes or until lentils and barley are almost tender. Add carrots; simmer for 15 minutes or until carrots, lentils and barley are tender. Sprinkle each serving with cheese if desired.

Number Of Servings:
Number Of Servings:
8-10 (about 2-1/2 qts)




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