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Lentil Soup, Italian II (P, TNT)
Source: Adapted from "Better Homes and Garden New Cook Book," copyright 1981
Serves: 8 to 10

1 pound (or 2-1/3 cups) dry lentils
8 cups cold water
1 16-oz. can cut up tomatoes
1 medium onion, chopped, or 1/2 cup
1 medium carrot, chopped, or 1/2 cup
3 tablespoons snipped parsley
2 tablespoons wine vinegar
1 clove garlic, minced
2-1/2 teaspoons salt
1/2 teaspoon dried oregano, crushed
1/4 teaspoon pepper

Rinse lentils. Place all ingredients in a Dutch oven. Bring to a boil; reduce heat. Cover; simmer for 45 minutes.

Poster's Notes:
I only had a 14.5-oz. can of tomatoes so opened another to equal 16-oz. This may or may not be necessary.

This soup was totally demolished by everyone attending, even the children!

Posted by Janise Ross

Nutritional Info Per Serving: N/A