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"I went to a restaurant that serves 'breakfast at any time'. So I ordered French Toast during the Renaissance."--Steven Wright

Hearty Lentil Soup Recipe

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This recipe for Hearty Lentil Soup is from For The Love of Eating , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 celery ribs, thinly sliced
1 medium onion, chopped
1 garlic clove, minced
2 tbsp. butter or margarine
6 cups water
1 can (28 ounces) diced tomatoes, undrained
3/4 cup dry lentils, rinsed
3/4 cup pearl barley
2 tbsp. chichen bouillon granules
1/2 tsp dried oregano
1/2 tsp dried rosemary, curshed
1/4 tsp pepper
1 cup thinly sliced carrots
1 cup (4 ounces) shredded Swiss cheese, optional
Directions:
Directions:
In a Dutch oven or soup kettle, saute the celery, onion and garlic in butter until tender. Add water, tomatoes, 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 servings
Personal Notes:
Personal Notes:
Instead of the water and bouillon granules , I use organic chicken stock.

 

 

 

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