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"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

LENTIL SOUP Recipe

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This recipe for LENTIL SOUP is from The Reich Family Cookbook, 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:  
3 cups dry lentils
7 cups water
2 teaspoons salt
6-8 medium cloves garlic, minced
2 cups chopped onion
2 stalks celery, chopped
2 medium carrots, sliced or diced
optional: ½ to 1 teaspoon basil, ½ teaspoon thyme, ½ teaspoon oregano
lots of freshly ground black pepper
2-3 medium sized ripe tomatoes (or a 14oz can of diced tomatoes)
red wine vinegar to drizzle on top
Directions:
Directions:
Place lentil, water and salt in a kettle. Bring to a boil, lower heat to the slowest possible simmer, and cook quietly, partially covered for 20-30 minutes.

Add vegetables (except tomatoes), herbs and black pepper. Partially cover, and let simmer peacefully another 20-30 minutes, stirring occasionally.

Heat a medium saucepan full of water to boiling. Drop in the tomatoes for 10 seconds, then take them out, peel off the skins, and squeeze out the seeds. Chop the remaining pulp and add to the soup. Let the soup cook for at least 5 minutes more.

Serve hot with a drizzle of vinegar on top of each bowl.

 

 

 

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