"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Lentil Soup Recipe

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This recipe for Lentil Soup , by , is from The Mills Family Cookbook - The Next Generation, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Karen Burditt
Added: Saturday, March 12, 2005


2 Tbsp finely chopped yellow onion
3 Tbsp olive oil
3 Tbsp butter
2 Tbsp finely chopped celery
2 Tbsp finely chopped carrot
1/3 c shredded proscuitto
or unsmoked ham
1 c canned diced tomatoes
with their juice
˝ lb. of dried lentil
washed and drained
4 c beef broth
3 c water
1 tsp basil
1 tsp oregano
1 tsp minced garlic
Salt & pepper
3 Tbsp grated pecorino or parmesan cheese

Sauté onion with and 2 Tbsp butter until golden brown, add celery, carrot, sauté for 2-3 minutes, add shredded proscuitto and sauté for 1 minute, add cut up tomatoes and their juice; simmer gently for 25 minutes uncovered. Stir occasionally; add lentils, stirring 2-3 times, then add broth and water, salt, herbs and pepper. Cover and simmer for 45 minutes. Add more broth or water if soup gets to thick. When done add salt if required. Swirl last Tbsp of butter. Serve and top with grated cheese. Caution be careful with salt.




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