Wednesday, November 6, 2013

Lentil Soup

This is my old standby recipe for Lentil Soup.  It always makes the house smell so good while it's bubbling away on the stove.  I made it for dinner tonight, and baked a loaf of homemade bread to go along with it.


2 16-oz cans diced tomatoes, undrained
2 cloves garlic
chopped onion (to taste)
1 cup lentils, rinsed and sorted
1 1/2 cups chopped celery
1 1/2 cups chopped carrots
6 cups water
1 1/2 tsp dried dill
4 tsp veg oil (you can omit this)
1/3 cup uncooked brown rice
1 T dried parsley
freshly ground  pepper

Combine all ingredients in a large stock pot.  Bring to a boil, then reduce heat and simmer partially covered for 2-3 hours.

(But my son refused to eat it.  He had leftover chili instead.  He is not a lentil fan.)