Lentil Soup (Recipe)

Ingredients

8 cups water or chicken broth

3 cups lentils, rinsed (1 1/4 pounds)

1 teaspoon salt

1 cup chopped onion

1 cup chopped carrot

1 cup chopped celery

1 clove garlic, minced

1 1/2 cups chopped tomatoes

2 tablespoons dry red wine

2 tablespoons lemon juice

1 1/2 tablespoons brown sugar or cognac

1 tablespoon wine vinegar

1/2 teaspoon pepper

Steps

1. In a 4 1/2-quart Dutch oven, combine the water or chicken broth, lentils and salt.  Cover and simmer for 20 minutes.

2. Meanwhile, steam the onion, carrot, celery and garlic over boiling water for 8 minutes.  Add the steamed vegetables to the lentil mixture.

3. Add the tomatoes, red wine, lemon juice, brown sugar or cognac, wine vinegar and pepper to the Dutch oven.  Simmer for 20 minutes.  Ladle into soup bowls to serve.

Tips:

Transform water into chicken broth by adding 2 tablespoons instant chicken bouillon granules to 8 cups water.

If desired, add spicy smoked sausage or left-over ham to this soup.

You'll need 3 medium tomatoes to equal the 1 1/2 cups chopped tomatoes.

Instead of steaming the vegetables, cook them in 2 tablespoons butter or margarine, if desired.  Or, the uncooked vegetables can be added at the beginning of cooking along with the lentils.  Cook as directed for 20 minutes before adding the tomatoes and other flavorings.

Thyme, oregano and/or basil can be added to the soup for additional flavor.  Add 1 tablespoon snipped fresh or 1 teaspoon crushed dried herbs with the tomatoes.

Lentils are among the oldest known foods.  They contain fewer of the gas producing sugars than dried beans.  To rinse lentils, place them in a strainer and hold under running water.

From : America's Best-Loved Community Recipes