Lentil Soup

A healthy, hardy soup from dried beans which cook quickly compared to other dried bean soups.  No soaking beans overnight -- from start to finish just 40 minutes.

Like other legumes, lentils provide protein and are a good source of iron which make them popular in vegetarian dishes.

I don't recall eating lentil soup growing up, but remember first tasting it in a German restaurant in the 70s, then looking in cookbooks for a recipe.

Now it's one of my favorite "soups of the week."  If adding meat, I use bacon as it's usually on hand, but leftover ham or beef can be used.

Soup, salad, and some crusty bread make for a tasty, healthy lunch or dinner.

Lentil Soup

• 2 cups dry lentils, rinsed and drained
• 2 quarts of water, or broth, chicken or beef
• 1 pound can of chopped tomatoes
• 1 cup finely chopped onion
• 1 bay leaf
• 1 clove minced garlic
• 1 tsp. oregano or an Italian spice blend
• 1/2 pound chopped bacon (optional)
• 1 cup finely chopped celery
• salt and pepper to taste
• 2 Tabs. of butter
• 2 Tabs. lemon juice
  
  In a large soup pot, add water or broth, rinsed lentils, and remaining ingredients, except butter and lemon juice.  Bring to a boil then reduce heat to low, cover and simmer until the lentils are tender, approximately 40 minutes to an hour.  
• 
  Remove bay leaf. Can thicken with mixture of flour and water, or lightly puree to with a stick blender.  Add butter and lemon juice, stir to blend.  Serve immediately.  Makes slightly over a half gallon.  Freezes well.  Serves 8-10. 
• Estimated cost: $4.00 or less; .50 cents  a serving or less.

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