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"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Lentil Soup Recipe

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This recipe for Lentil Soup is from First Congregational Church of Vermontville 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:  
2 cup lentils
2 qt. water
2 slices uncooked bacon (cut into pieces)
1 medium onion (sliced)
1/4 cup chopped carrots
1/2 cup chopped celery
3 T chopped parsley
1 clove garlic (minced or mashed) or 1 tsp. garlic juice
2 tsp. salt
1/4 tsp. pepper
1/2 tsp. oregano
1 (1 lb. can) solid pack tomatoes
2 T wine vinegar
Directions:
Directions:
Wash the lentils and place them in a pan with the water, bacon, onion, carrots, celery, parsley, garlic, salt, pepper and oregano. Cover and simmer for 1 1/2 hours. Add the tomatoes and break them up with a spoon. Add the vinegar and simmer 30 minutes longer. Taste and add more salt if needed.
Number Of Servings:
Number Of Servings:
12

 

 

 

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