"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

Lentil Soup Recipe

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This recipe for Lentil Soup, by , is from Favorite Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Lynn Steele
Added: Saturday, September 1, 2007


kielbasa or bacon
2 medium carrots, chopped
2 medium celery stalks, chopped
1 medium onion, chopped
3/4 lb. potatoes
1 clove of garlic
1 can of stewed tomatoes
1 c. dry lentils
3 c. water
2 tbsp. parsley flakes
1 tsp. salt
1/2 tsp. pepper
1 bay leaf

Saute meat in Dutch oven. Add the chopped onions, garlic, carrots and celery. Cook until veggies are tender. Stir in the stewed tomatoes with their liquid, dry lentils, potatoes, and the 3 c. of water. Season with salt, pepper, parsley, and bay leaf. Heat to boiling and reduce heat to low. Cover and simmer 1 hour.




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