"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Beef Lentil Soup Recipe

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This recipe for Beef Lentil Soup, by , is from Not Too Greasy, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Linda DeMeo
Added: Saturday, August 19, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1 c. lentils
1 1/2 lb. beef shanks
2-3 marrow bones, cracked
2 c. stewed tomatoes
2 onions, finely chopped
1/3 steel cut oats
1 1/2 tbsp. tomato paste
1/4 tsp. dried oregano or 1 tsp. fresh
1/4 tsp. dried basil or 1 tsp. fresh
1/4 c. parsley, chopped

Directions:
Directions:
Cover lentils with water and soak for at least 4 hrs. or overnight.
Drain and put in 6 qt. kettle or larger, with shanks, marrow
bones and 3 qts. lightly salted water. Bring to a boil and simmer,
covered, for 2 hrs., stirring frequently. Remove meat from
shanks and reserve. Return bones to kettle with tomatoes,
onions, oats, tomato paste and herbs, except parsley. Cover
and simmer for another 2-3 hrs., stirring frequnetly. Remove all
bones, add meat and season to taste with salt and pepper.
Garnish with parsley.

Number Of Servings:
Number Of Servings:
12+
Preparation Time:
Preparation Time:
30 min., excluding cook time
Personal Notes:
Personal Notes:
Stirring is ESSENTIAL after the tomato,
onions, etc. mixture is added. Sticks to bottom of pan, otherwise!

 

 

 

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