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      Lentil soup. Mmmmmmm! It tastes wonderful! Here are a couple of

      Vegetable Herb Soup
      Soup Mix:
      1 pkg. split peas
      1 pkg. alphabet macaroni (or other small pasta)
      1 pkg. pearl barley
      1 pkg. lentils
      1 ? cups brown rice (or white)

      1 onion, diced
      2 cloves garlic
      6 cups chicken broth
      ? cup soup mix
      2 ribs celery, diced
      2 small potatoes, peeled and diced
      2 carrots, peeled and diced
      1 tsp. dried thyme
      ? tsp. dried rosemary
      1 bay leaf
      ? tsp pepper
      cajun seasoning to taste
      Put the onion and garlic in a large pot sprayed with Pam and cook on medium heat
      until the onions are slightly brown. Add the remaining ingredients and cook
      about 30 minutes or until rice, barley, lentils and split peas are soft. Remove
      bay leaf and discard. Serve with Tostitos or rolls.

      Ham and Lentil Soup
      2 cups lentils
      1/2 pound ham, diced
      1 onion, chopped
      1 bay leaf
      2 ribs celery, chopped
      1 clove garlic, minced
      salt and pepper, to taste
      Combine all ingredients with 2 quarts water in the Crock Pot. Cook on low,
      covered, 8 to 10 hours. Adjust seasonings and serve.
      I would add a few cut up carrots to it… just cause I like carrots.

      From: StarMote@aol.com [mailto:StarMote@aol.com]

      after all the talk about lentils i thought i would send along this recipe my
      sister gave to me for one of the pot luck dinners i had to cook for, it was very
      good and everyone seemed to like it. we print out copies of our recipes in that
      group and the copies were all gone at the end of the meal…

      3 slices of bacon, cut into 2-inch pieces – or hambone
      1 medium onion, sliced
      1 large carrot, sliced (about 3/4 cup)
      1 large celery stalk, sliced (about 3/4 cup)
      1 clove garlic, finely chopped
      4 cups water
      12 ounces dried lentils (about 2 cups)
      1 chicken bouillon cube
      2 tablespoons snipped parsley
      1 tablespoon salt
      1/2 teaspoon pepper
      1/4 to 1/2 teaspoon dried thyme leaves
      1 bay leaf
      1 can (28 ounces) whole tomatoes
      1 cup water
      fry bacon in 3-qt saucepan or Dutch oven until limp; drain on paper towels. add
      onion, carrot, celery and garlic to bacon fat; cook and stir over medium heat
      until celery is tender, about 10 minutes. Stir in bacon, 4 cups water, the
      lentils, bouillon cube, parsley, salt, pepper, thyme and bay leaf. heat to
      boiling; reduce heat. Cover and simmer until soup thickens, about an hour. Stir
      in tomatoes (with liquid) and 1 cup water. Simmer uncovered 15 minutes. 6
      servings – 1 1/2 cups each.

      What I did:
      I started with olive oil, added the onion, celery and carrots. Instead of
      chicken i used an onion bouillon cube, of course i didn’t use the bacon. I used
      dried parsley. I didn’t have thyme, but used dried Basil (same color!) I used 2
      pints of tomatoes I had canned instead of one can, so I used more than was
      called for.
      The next day I had a container of the soup left over, one of the refrigerator
      bowls from T-ware, it was full, I added the same amount of rice, cooked and
      left-over, too. I put both of those into a can of tomato soup to which I’d added
      about 2/3 a can of water. It could have used the whole can of water, you have to
      be the judge of how soupy you want your soup. Could just as easily have added

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