April 29, 2012

• Lentil Soup

  Something about the word “lentil” just doesn’t sound too appealing, I know.

  I had a container of orange split lentils in my cupboard for more than a year and I’d look at them and wonder what to do with them.  Then one day the children came home from their Auntie Barb’s house and told me how GOOD her lentil soup is.  So I called her for the recipe.  It was an immediate hit at our house.  And now I write “lentils” on the list when they run out.

  Bring to boil, cover, and simmer:

  2 cups lentils  (you can use the split ones or the whole green ones)  My family likes the split ones better.

  4 cups water

  2 cloves garlic

  1/2 tsp. pepper

  1/4-1/2 tsp. thyme

  1 bay leaf

  1 medium onion

  Simmer on low for one hour or till soft, adding more water as needed.  (They stick easily.)  If using split lentils, it only takes 20-30 minutes instead of an hour.  You want them soft but not mushy.

  Add:

  1 quart tomato juice

  1 tsp. chicken bouillon (wow.  That word is hard to spell.  Consulted google.)

  Salt to taste (original recipe says 1 Tablespoon, but I found that too heavy.  More like 1-2 tsp.)

  2 T. parsley

  (I also add a tablespoon or so of brown sugar too because my tomato juice isn’t very sweet.)

  Add more water if too strong.

  Cook for a few more minutes.

  Original recipe says to add 3 slices bacon.  Once I used a ham bone and the bits of meat on it.  But what I usually do is cut up sausages (smokies) and throw them in instead of bacon.

   

  I hope you like it if you try it.  Not QUITE all of our children adore it, but it’s a favorite with most of us.

   

  • 1:43 am
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