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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

Cathy's Lentil Soup Recipe

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This recipe for Cathy's Lentil Soup is from The Brain 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:  
1 lb. lentils
3 stalks celery sliced
1-2 bay leaves (1 if large, 2 if small)
1 t. oregano
3-4 tomatos diced
2-3 carrots sliced
Chunks of ham (8oz. Wham if vegetarian)
2 T. dried parsley
water
Directions:
Directions:
Wash & sort lentils (take out all the weed seeds). Cover with plenty of water and set to
simmer. After they come to a boil, add carrots, celery, herbs and ham. Simmer until
lentils are tender. Add tomatoes (and Wham if using instead of ham) and simmer for
another 5 minutes so that tomatoes are heated. Serve with crusty bread & butter.
Personal Notes:
Personal Notes:
From Cathy

 

 

 

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