Lentil Soup Recipe
Ingredients
| Lentils | 1 1/2 Cup (16 tbs), dried | |
| Cold water | 2 1/2 Quart | |
| Leftover roast leg-of-lamb bones or uncooked lamb bones | ||
| 2 tablesp. salt | ||
| Garlic | 1 Clove (5gm), peeled | |
| Peppercorns | 1/4 Teaspoon | |
| 1 sliced, peeled, medium onion | ||
| 1 c. celery tops | ||
| Bay Leaf | 1 | |
| Parsley sprigs | 4 Small | |
| Carrots | 2 Cup (16 tbs) | |
| Pepper | 1/8 Teaspoon | |
Directions
Pick over, then wash lentils, and soak in the cold water overnight.
Drain; measure liquid from beans; add enough cold water to make 2 1/2 qts.
Add the lamb bones, salt, and next 6 ingredients tied in a piece of cheesecloth.
Cover, and simmer 4 hrs.
Remove bones and bag, leaving bits of meat in broth.
Add lentils; cover, and cook 15 min.
Add diced carrots and pepper; continue cooking until lentils and carrots are tender—about 20-30 min.
Drain; measure liquid from beans; add enough cold water to make 2 1/2 qts.
Add the lamb bones, salt, and next 6 ingredients tied in a piece of cheesecloth.
Cover, and simmer 4 hrs.
Remove bones and bag, leaving bits of meat in broth.
Add lentils; cover, and cook 15 min.
Add diced carrots and pepper; continue cooking until lentils and carrots are tender—about 20-30 min.
Chef
