"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

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Hearty Lentil Soup Recipe

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This recipe for Hearty 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.
Contributor:  
Contributor:  
Monna Lou Mills
Category:
Category:
Ingredients:  
Ingredients:  
2 c cubed beef roast or steak
1 medium onion, chopped
1 garlic clove, minced
2 Tbsp butter or margarine
6 c water
1 can (28 oz.) diced tomatoes
3/4 c dry lentils, rinsed
3/4 c pearl barley
2 Tbsp chicken bouillon granules
1/2 tsp dried oregano
1/2 tsp dried rosemary, crushed
1/4 tsp pepper
1 c thinly sliced carrots
1 c (4 oz.) shredded Swiss cheese, optional
Directions:
Directions:
In a Dutch oven or soup kettle, sauté the celery, onion and garlic in butter until tender. Add the beef, water, tomatoes (undrained), lentils, barley, bouillon, oregano, rosemary and pepper. Bring to a boil. Reduce heat; cover and simmer for 40 minutes or until lentils and barley are almost tender. Add carrots; simmer for 15 minutes or until carrots, lentils and barley are tender. Sprinkle each serving with cheese if desired.
Number Of Servings:
Number Of Servings:
8-10 (about 2-1/2 qts)

 

 

 

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