Yield: 12 servings
|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