Lentil Soup

Ingredients

• 1 1/2 pound lentils
• 1 clove garlic
• 1 onion
• 2 stalks celery
• 4 tablespoons olive oil
• 1 teaspoon chopped parsley
• 1 1/2 cup tomatoes (stewed or canned)
• Salt and pepper to taste

Method

1. 1

   Wash, prepare and soak lentils in 2 quarts of cold water overnight.

2. 2

   In the morning, boil the lentils in the same water for one hour.

3. 3

   Chop onion, garlic, and celery, brown in oil until slightly browned, adding parsley.

4. 4

   Add tomatoes and cook for 10 minutes longer.

5. 5

   Pour this mixture into lentils, cover and let simmer for 15 minutes or until lentils are soft.

6. 6

   Serve in deep soup bowls and sprinkle with grated Romano cheese if desired.

Nutrition per serving

As published

This recipe was extracted from Waldensian cookery (1957), page 22. The excerpt below is the record exactly as published.

LENTIL SOUP 1% pound lentils 1 clove garlic 1 onion 2 stalks celery 4 tablespoons olive oil 1 teaspoon chopped parsley 1% cup tomatoes (stewed or canned) Salt and pepper to taste

Cook this with the app: pantry check, scaling, and the assistant.