RECIPE: Simple lentil soup

CatalinaFebruary 20, 2001

1 cup brown lentils

1/4 cup orange lentils (optional - serves as thickening)

5 cups water

1/2-1 tsp salt (depends on your taste)

1/4 cup chopped onions

1 stalk celery, cut in short pieces

Several chard leaves, chopped, or 1/2 pkg frozen spinach

1 tablespoon olive oil

3 tablespoons lemon juice.

Cook lentils, onions, salt, in water until lentils are soft. I do mine in a pressure cooker, and cook for 12 minutes after it whistles.

Add celery, chard or spinach, olive oil, and lemon juice. Cook until celery is soft.

Makes 6-8 servings.

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Actually, you know what's good, is to put lemon peel in with the soup while its cooking. It gives a wonderful taste, and you can just take it out when you're done cooking.
I sometime cut up a fresh tomato and put the diced pieces in the soup just as its served! Yum!

    Bookmark   February 23, 2001 at 3:22PM
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