Making Lentil Soup for Tomorrow
My recipe for lentil soup has been a favorite in our family for more than 40 years. I am sure it is a lot older than that because it was my mother-in-law Vickie who gave me the recipe 45 years ago. It is simple and delicious and vegetarian. My son Steve and I were just talking about it yesterday. Could we add sausage to it? Yes we agree there are probably several varieties that would be good but we are hesitant to change the recipe in anyway because we all love it so much. Do you have family recipes like that which are just too perfect to change?
1 bag lentils rinsed
! rib celery plus leaves chopped
1 medium onion chopped
1 large carrot grated
double shot of good olive oil
garlic powder to taste
1 cup tubettini
Put the lentils, carrots, celery, onion in dutch oven and fill with water. Boil for 90 minutes. Add garlic and olive oil. In 15 minutes add the tubettini. Cook til pasta is tender. Taste and adjust garlic.
That's it. Very simple and very tasty. Serve with crusty bread of your choice.
Image Credit » NONEMy image of good olive oil