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Lentil Soup

List of Ingredients




1 1/2 C lentils
2 1/2 quarts warm water
2 bay leaves
4 TBS sweet butter or margarine
1 TBS olive oil
3 minced garlic cloves
4 medium carrots, finely chopped
1 medium parsnip, peeled and finely chopped
1 large onion, finely chopped
2 envelopes powdered chicken soup base (optional)
2 celery stalks, thinly sliced
1/2 C minced fresh parsley
1 TBS fresh rosemary or 1 tsp. dried
1 - 14 1/2 oz. can chopped tomatoes
Salt & Pepper

Sour cream
Parmesan cheese

Recipe




In a large soup pot, bring the lentils, water and bay leaves to a boil, reduce the heat, partially
cover, and simmer for about 20 minutes, or until the lentils are tender.

In a separate large frying pan, heat the butter and olive oil. Add the garlic, carrots, parsnip,
onion, celery and parsley. (If you have a food processor, chopping these fairly fine will make the
whole job easier. They can all be processed together). Sauté this mixture for 10 to 15 minutes,
or until the vegetables are tender. Add the rosemary and tomatoes and simmer for another 10
minutes.

Remove 2 C of the cooked lentils and 1/2 C of liquid and puree in the blender. Return the puree
and the sautéed vegetable mixture to the soup pot, along with the powdered soup base. Bring to
a boil, cover, reduce heat and simmer, covered, for 30 to 40 minutes. This will thicken if allowed to sit overnight.

Serve with a sprinkling of Parmesan cheese and sour cream. Serves 8.