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Lentil Vegetable Soup Recipe

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This recipe for Lentil Vegetable Soup, by , is from Thanksgiving Dinner and other Family Favorites from Bubbie to the next generation..., 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!

Donna Sharp


1 pound French Green lentils (Wegman's)
4 cups chopped yellow onions (3 large onions)
4 cups chopped leeks, white part only (about 2 -3 leeks)
1 Tbsp minced garlic (3 cloves)
1/4 cup good olive oil, plus additional for drizzling on top
1 Tbsp Kosher salt
1 tsp freshly ground pepper
1 Tbsp minced fresh thyme leaves or 1 tsp dried
1 tsp ground cumin
3 cups medium-diced carrots (4-6 carrots)
3 cups medium-diced celery (8 stalks)
3 qts chicken stock/Vegetable stock as preferred
cup tomato paste

2 Tbsp red wine or red wine vinegar
Freshly grated Parmesan cheese

In a large bowl, cover the lentils with boiling water and allow to sit for 15 minutes. Drain.

In a large stockpot (about 8 qts) on medium heat, saute the onions, leeks, and garlic with the olive oil, salt, pepper, thyme. and cumin for 20 minutes, until the vegetables are translucent and very tender.
Add the carrots and celery and saute for 10 more minutes.
Add the stock, tomato paste and lentils.
Cover and bring to a boil.
Reduce heat and simmer uncovered for 1 hour until the lentils are cooked through.
Check the seasonings.

Add the red wine and serve hot, drizzled with olive oil and sprinkled with grated Parmesan cheese if desired.

Personal Notes:
Personal Notes:
A new addition to the Sharp family that is worthy of sharing. French lentils apparently hold their shape better and do not get as mushy as other varieties.




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