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Lentil Soup Recipe

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This recipe for Lentil Soup, by , is from Endangered Recipes: Too Good To Be Forgotten, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Dianne & Ewen McEwen
Added: Friday, July 15, 2005


1 c. lentils, prepared and washed
4 c. water
1 clove garlic
1 medium red onion, diced
1 hot banana pepper, diced (optional)
1 T. olive oil
1 bay leaf
1 tsp. fresh sage (1/2 tsp. of herbs, if dried)
1 tsp. fresh basil
1 tsp. fresh oregano
1 tsp. salt
1/2 tsp. cumin seeds, dry toasted over medium heat
1 T. lemon juice

Brush oil on whole garlic clove including skin and roast for about 15 minutes in a 350* oven. Mash garlic with flat side of knife and remove skin and then dice.
Sauté onion and pepper in oil using large saucepan.
Add lentils and stir to coat.
Add water, bay leaf, cumin, and salt and garlic.
Cover and cook the lentils until they are soft, checking every 20 minutes to see if more water is needed.
Add the fresh herbs the last 15 minutes of cooking.
Correct seasonings.
Stir in the lemon juice just before serving.




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