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.