Baked Lentil Soup (Linsensuppe)

BecR's Note:

This hearty vegetable lentil soup is perked up by onion, garlic, black pepper and bay leaves; can be made vegetarian by using vegetable broth in place of the beef broth. Makes a good and satisfying autumn meal. I sometimes add a tossed salad and warm crusty bread, to round out the meal. Good with a glass of cider, too. Enjoy! From my mother's recipe files.

• Total Time: 2 hrs 15 mins
• Prep Time: 15 mins
• Cook Time: 2 hrs

Ingredients:

Yield: 10 cups of ...

• 1 quart water
• 2 cups lentils, washed and picked over
• 2 cups carrots, cut in 1-inch chunks
• 2 cups celery, cut in 1-inch chunks
• 2 (13 3/4 ounce) cans full-strength beef broth
• 1 (8 ounce) can tomato sauce
• 1/4 cup instant minced onion
• 2 teaspoons instant minced garlic
• 2 bay leaves
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon salt

Directions:

1. Preheat oven to 350 degrees F.
2. In a 4-quart ovenproof casserole or saucepot (such as Le Creuset or cast iron) place water, lentils, carrots, celery, beef broth, tomato sauce, onion and garlic, bay leaves, black pepper and salt.
3. Cover casserole.
4. Bake until lentils are tender, about 2 hours. Remove bay leaves.
5. Serve hot with a tossed salad and hot crusty bread.
6. Yield: 10 cups.