Golden lentil soup

Yield: 12 servings

Measure Ingredient
1 pack Lentils
½ Stick Butter
2 larges Onions, finely chopped
3 Stalks Celery, finely
1 medium Potato, finely diced
1 large Carrot, finely chopped
4 quarts Chicken Stock
Salt And Pepper, to taste

Soak the lentils in warm water for 2 hours. Skin the lentils by gently rubbing them between your palms under slightly running wtaer.

The skins will rise to the top and can be removed with cupped hands.

Melt butter in a large kettle and add onion and celery. When golden, add remaining ingredients, including the drained lentils. Bring to a boil, then simmer for 1 hour. Add salt and pepper .

Source: My Own Cook Book From Stillmeadow and Cape Cod, Glady Taber, 1972. ISBN-0-397-00877-5

Recipe By : Gladys Taber

From: Dan Klepach Date: 04-01-95 (159) Fido: Cooking

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