Lentil Soup
We had this recipe made for us several years back when my twins were babies. We love it and eat it often, especially during the winter. Leftovers have even more flavor and it freezes well. I've made this with dried herbs or fresh. A lot of people turn their nose up at the sound of Lentil soup and they have been converted with this one!
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INGREDIENTS
Nutrition- 2cups lentils
- 2quarts water
- 1
- 1 -2diced carrot
- 2stalks chopped celery
- 1⁄4cup finely chopped parsley
- 1
- 1⁄2
- 1⁄2teaspoon oregano
- 1(15 ounce) can diced tomatoes
- 2tablespoons red wine vinegar
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DIRECTIONS
- Rinse the lentils and place them in a soup pot.
- Add: water, ham bone, onion, carrots, celery, parsley, garlic,basil, oregano.
- Salt& pepper to taste.
- Cover pan and bring to a boil, then turn down heat and simmer covered for 1 1/2 hours.
- After long simmer add the can of tomatoes (do not drain) and vinegar.
- Simmer for 30 minutes more.
- Remove bone and put any meat back into the soup.
- Adjust any seasonings to taste.
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