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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Essau Lentil Soup Recipe

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This recipe for Essau Lentil Soup is from Church of the Holy Cross, 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:  
1 lb. lentils
2 cups diced potatoes
2 cups diced carrots
1 cup diced celery, (optional)
2 large onions
3 qt. water, (more or less)
1 lemon
Vegetable oil
Sat and pepper to taste
Directions:
Directions:
Cover the bottom of a large pot with vegetable oil, turn heat on, high. Add diced onions, stir until they wilt or caramelized, (optional). Add lentils and stir into onions. Add water, bring to boil, lower heat and cover pot for about and hour.
Add salt and pepper to taste.
Add remaining vegetables, cook about 15 to 20 minutes.
Squeeze lemon to taste (1 or 1/2).
Stir.
Serve and Enjoy.
Personal Notes:
Personal Notes:
II Corinthians 5:17
"Therefore, if anyone is in Christ, he is a new creation. The old has passed away; behold, the new has come."

 

 

 

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