Lentil Soup
Ingredients
- 1 lb. lentils
- 3 Tbs. butter
- 1 1/2 cups chopped onion
- 3/4 cup chopped celery
- 3/4 cup finely diced carrots
- 1 clove chopped garlic
- 1 12-oz. can V-8 juice
- 2 quarts light stock (beef, veal, chicken, or a combination)
- 1 tsp. salt
- 1/2 tsp. thyme
- 1/2 tsp. black pepper
- 1 bay leaf
- 1 tsp. Tabasco
Instructions
- 1
Sort through the lentils and pick out debris, then wash them. Lentils don't need to be soaked for hours like red beans.
- 2
Melt the butter in a five-quart saucepan or Dutch oven. Sauté the vegetables until they begin to get tender. Add the V-8 juice, the stock, and the lentils and bring the pot to a boil.
- 3
Lower to a simmer. Add the salt, thyme, pepper, bay leaf, and Tabasco. Cover and simmer for two to three hours, or at least until the lentils are tender. Stir occasionally.