Wednesday, January 02, 2008

Lentil Soup Recipe

Egyptian Lentil Soup Recipe
makes 2-4 servings
1/4 cup olive oil
1 cup celery, chopped
1 cup carrot sliced
1/2 cup onion, chopped
1 cup dried lentils

2 garlic cloves, minced
1 bay leaf
2 cups chicken stock or water with chicken bullion added to it
1 tomato, peeled and chopped
1 teaspoon salt

1/4 teaspoon pepper
In a large saucepan saute vegetables, garlic and bay leaf, in olive oil until vegetables are tender.
Add lentils, chicken stock, tomato, salt and pepper to vegetable mixture. Add enough water into saucepan to cover. I make this recipe in my crock pot and let it simmer most of the day.
Simmer until lentils are tender, approximately 30-40 minutes. Pour hot soup into a blender a little at a time and puree.

We have used this recipe for years and I can't remember where it came from, somewhere on line. Melissa makes it and doesn't put it through the blender and says its still wonderful.
We save lots of money in winter preparing soups for our meals. Soups are not expensive to fix and always a good satisfying meal with some corn bread or warm home made bread. I love to make Crusty Onion bread to go with our soup meals. A simple bread recipe that you add a package of dry onion soup mix to.


Cathy said...

Thanks for sharing this Patty, it sounds delicious. Think I will put this on my menu for next week.
Love hot soup on a cold winter's night.
Blessings to you,

Sandra said...

I love soups too - just made a pumpkin one the other day. Are the lentils red or continental? I'm guessing red.

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