From: easily distracted
Date: Mon, 6 Aug 2001 09:30:40 -0400
>One cannot have too many lentil soup recipes.
ok then, i guess its time to repost my very simple but very nice lentil
soup recipe. this was my mom's.
Lilliana's Lentil Soup
1 package brown lentils
8 or so cups water (i don't measure, so this is just an est.)
6-8 cloves garlic (whole)
1 bay leaf
2 carrots
2 stalks celery w/leaves
1 lg. potato
1 bunch spinach (chopped) or 1/2 pack frozen chopped spinach)
salt & pepper to taste
2 T extra virgin olive oil
Chop up the celery, carrots, and potato into a large dice and set aside.
Pick over and rinse lentils Place lentils in large soup pot or dutch oven.
Fill w/water to abt 2-3 inches from top (appx 8 or so cups).
Bring to a boil.
A scum will form at the top, which you should strain off using a spoon.
When no more scum forms, add the garlic, bay leaf, carrots, celery and
potato. Turn the heat down, cover and simmer for about 45 minutes to an hour
or until the lentils begin to break down and soup is somewhat thickened.
Add spinach. If using frozen, cook another 10 minutes.
Add salt, pepper to taste and 2 T olive oil to finish the soup.
Stir and taste again to adjust seasoning.
Remove bay leaf.
This is a wonderfully simple soup that is very satisfying on a cold and
stormy night. Be sure to tell people to be on the look out for the garlic
cloves, in case they don't want to eat them. (I believe in giving people
something to do while they eat).
Serve as a main course w/crusty bread and salad.
note: There is no onion in this soup. My mother always said she didn't
like onions and lentils. I've tried adding a chopped onion to the soup.
Its good, but mom was right, its better without. So, if you can't
understand soup w/out onion, by all means, add it.
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