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Quick Italian Lentil soup - Natural Recipes

Old March 8th, 2009, 01:53 PM   #1
White Star
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Quick Italian Lentil soup

1/2 pound dry lentils[2 cups], sorted and rinsed
1 large onion
1 tablespoon oil I have used olive oil or Canola
1 teaspoons minced garlic
2-3 Bay Leaves
pepper and salt to taste
2, 14.5 ounce cans of Italian stewed Tomatoes [you can get these organic] *
1 14.5 ounce can of broth of your choice
measure V8 with 14.5 ounce can - I use V8 to sneak in extra veggies.
1 can of water

* or you can blanch 4-5 large tomatoes to remove skins, seed and chop and cook down with garlic and Italian seasoning for half an hour to make your own.

Dice the onion.

In a large pot in the oil cook onion and garlic for 5 minutes or until soft, add tomatoes.
Cook down for another 5 minutes.

Add everything else.

Bring to a boil and cook until lentils are soft[30-45 minutes depending on age of lentils]. Remove Bay leaves and serve.

I have also added another 1-2 cans of water[or 1 of each water and V8] and added half a cup of rice[not minute rice the regular kind] and I have also tried half a cup of Barley. If you like lots of broth the Barley soaks up a lot of liquid so you may want to back down the lentils to 1.5 cups.

Basically I found the recipe somewhere and kept changing it and it's become a staple in my kitchen.

I do use fresh tomatoes in the summer but canned in the winter because I know the ones at the store are sprayed with lots of yucky stuff to survive on a truck from where they are grown to here.


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Old March 8th, 2009, 02:09 PM   #2
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sounds yummy!


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