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Lentil Soup Recipe

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This recipe for Lentil Soup, by , is from The Huttner/Brown Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Katharina Huttner
Added: Friday, August 14, 2009


1/2 bag lentils (rinsed)
2 celery stalks chopped
2 sliced carrots
2 spring onions, chopped
1 medium onion, chopped
1 ham bone, or 4 slices cut up bacon
2 garlic cloves, minced
1 egg

Check lentils, wash and add to pot with 3/4 full of water. Add more water to pot as it evaporates. Put on stove. Add celery, carrots, spring onion, onion, ham or bacon and 1 T salt. Cook 1 hour 20 min. Skim "scum" off of top of soup. Chop 2 garlic cloves. Add to small frying pan, a big wooden spoonful of shortening. Add chopped parsley and big spoonful of flour. Add garlic, but don't brown at all. Add 1 wooden spoonful of paprika to this rue. Put into soup pot. Add water to the pan and add this to pot as well. Meanwhile, put 1 egg in bowl with 1/2 c. water and 1/2 t. salt
and mix. Add about flour to bowl w/ egg mixture until thick consistency for dumplings. With small spoon add dropfuls of mixture to soup to make dumplings. Check soup for salt. Cook 10 more minutes.




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