Lentil soup (san juan islands)

1 Servings

Ingredients

Quantity Ingredient
1½ cup Lentils
9 cups Water
3 Cloves garlic; crushed
1 large Carrot; cut small
1 medium Onion; finely diced
¼ bunch Celery; finely diced
½ teaspoon Black pepper; ground
¼ tablespoon Basil
¼ tablespoon Oregano
¼ tablespoon Thyme
2 Bay leaves; whole
¼ bunch Parsley; finely chopped
28 ounces Tomatoes; diced in juice, OR pureed tomatoes
1 teaspoon Salt; (or to taste)

Directions

Rinse lentils. Place all ingredients in a heavy kettle and bring to a boil.

Lower heat and simmer for at least an hour. Add more water if necessary.

Note: This soup (as with all legume soups) is best made a day or two before serving. For variety add cooked white or wild rice. If you don't care about this soup being a vegetarian offering, add knockwurst, kielbasa or ham.

Makes 10 to 12 cups.

Source: Barbara Williams, Coasting & Cooking Bk #4 -- Washington & Oregon, 1997. ISBN:0-9609950-2-1

Typed and MC_Busted for you by Brenda Adams <adamsfmle@...> Recipe by: Orcas Hotel, Orcas Island, Wash.

Related recipes