Tuesday, April 6, 2010

Lentil Soup

Health-conscious people are always telling how good lentils are for you.
This soup's great taste is an added bonus.

2 tablespoons olive oil
3 medium-sized carrots, finely chopped
1 medium-sized onion, chopped
2 bay leaves
3 garlic cloves
1/4 teaspoon dried rosemary
5 cups water
1 teaspoon salt
2 cans (14 1/2 ounces each) ready-to-serve chicken broth
3/4 teaspoon black pepper
1 package (12 ounces) dried lentils, washed and drained

In a large soup pot, heat oil over medium heat and sauté the onion and garlic for 3 minutes. Add the remaining ingredients and bring to a boil over medium-high heat. Reduce the heat to low, cover, and simmer for 40 to 45 minutes, or until the lentils are tender. Remove and discard the bay leaves before serving.

NOTE: For a heartier soup, add about 1 cup of chopped smoked ham or leftover cooked beef, or even chopped cold cuts, along with the other ingredients.

Joan made this soup using leftover Easter ham. She also serve the soup with a dinner salad. The salad contained fresh garden salad mix along with cubed ham, hard-boiled eggs, fresh Romaine lettuce, quartered vine-ripened tomatoes, cucumber slices, sliced red bell peppers, black olives, and sliced Provolone cheese topped with sweet and sour dressing.

This recipe can be found on page 54 in Mr. Food's Italian Kitchen cookbook.

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