Lentil Soup

Give it a try! Tasty; good for you! Good for the budget!

1 lb package lentils
12 cups water or beef or chicken stock
3 large tomatoes diced similar amount of canned tomatoes
4 large carrots chopped
1 large bunch of scallions (green and white parts chopped)
1 large garlic clove chopped
2 tablespoons olive oil

8 ounces chopped mushrooms or 1/2 cup dried mushrooms coarse chopped
¼ cup fresh chopped flat leaved parsley
1 teaspoon dried rosemary or to taste
salt and pepper to taste


Soak lentils in water for 1/2 hour then rinse and drain well. In a large soup pot heat oil and cook tomatoes, scallions, carrots, and garlic to soften vegetables, Add lentils, dried mushrooms, rosemary and water (or stock) and bring mixture to a boil, Cover and simmer over an hour until lentils are tender. Add the chopped parsley, salt and pepper to taste.

This recipe is very flexible; if you do not like rosemary, use another herb. Try a blend; Herbs d’ Provence is a wonderful blend to use. Of course, an Italian blend is always good and will be a familiar taste. This year, though, why not be a little more adventurous? You will love it!

 Promise. Cindyann

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