 |
Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 12 |
|
A lovely blend of lentils, herbs, veges etc. may be altered the way you like. Ingredients:
1 lb package lentils |
12 cups water or beef or chicken stock |
3 large tomatoes diced |
4 large carrots chopped |
1 large bunch of scallions green and white parts chopped |
1 large garlic clove chopped |
2 tbs olive oil |
1/2 cup dried mushrooms coarse chopped |
2 tbs fresh chopped flat leaved parsley |
1 to 2 tsp dried rosemary or to taste |
1/4 to 1/2 cup vermouth ( could be sherry ) to taste |
salt and pepper to taste |
Directions:
1. Soak lentils in water for 1/2 hour then rinse and drain well.
2. In a large soup pot heat oil and cook tomatoes, scallions, carrots, and garlic to soften vegetables,
3. Add lentils, dried mushrooms, rosemary and water ( or stock ) and bring mixture to a boil,
4. Cover and simmer over an hour until lentils are tender.
5. Add the chopped parsley , salt and pepper and vermouth to taste.
6. Serves 12 .
7. Soup freezes well.
8. Note: cooking tip: when using dried mushrooms crumble them in by hand if possible or chop with a knife. I
9. No need to reconstitute with soaking since the cut up mushrooms softly nicely in the simmering soup.
|
|