"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

Lentil Soup Recipe

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This recipe for Lentil Soup, by , is from Mom's Recipes, 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!

Contributor:  
Contributor:  

Category:
Category:

Ingredients:  
Ingredients:  
16 oz. (about 2 cups) dry lentils
2 tsp. salt
8 cups water
- tsp. pepper
cup sliced celery
1 medium onion, sliced
cup chopped fresh parsley
1 garlic clove, minced
⅓ cup sliced carrots
3 Tbsp. red wine vinegar
16 oz can (2 cups) tomatoes, undrained, cut up

Directions:
Directions:
Wash and sort lentils in a 5-quart Dutch oven. Combine lentils, water, celery, carrots, parsley, salt, oregano, pepper, onion and garlic; bring to a boil. Reduce heat; cover and simmer 1 hours. Stir in tomatoes and vinegar. Simmer covered an additional 30 minutes.
(290 cal/serving)

Number Of Servings:
Number Of Servings:
6 (1 cup)
Personal Notes:
Personal Notes:
One of Mom's favorites!

 

 

 

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