From Miss Mary's Kitchen: "Lentil Soup"

from..."Miss Mary's Kitchen"

By: Mary Bentley

Georgia Recipe Manager

normwine@bellsouth.net

#mb-04-13

Lentil Soup

I always achieve a great deal of happiness and contentment when time is spent going through old cookbooks or recipes that have been passed down from family members. The memories surrounding them are so very special! Such was the recent occasion I spent going through a recipe file box that was once the collection amassed by Norm's aunt, Ginnie Dacklin. Aunt Ginnie and Norm's mother, Liz, were sisters, and they were both excellent cooks. Recipes I shared with him brought back pleasant memories and elicited stories of events which included that recipe. Many were hand-written or carefully typed on index cards, but all bore the tell-tale signs of having been well used in days gone by.

I was not interested in running to the grocery for that 'special' ingredient needed to complete many recipes I read in many of today's publications, so the Lentil Soup had great appeal. I specifically chose to make it because the list of ingredients was short, and it appeared to be easy to prepare. Knowing the culinary expertise of Aunt Ginnie, I also knew that it had to be tasty or it would not have been saved in her box! Needless to say, we were not disappointed in the outcome. It made a great, filling lunchtime meal for the two of us.

Lentil Soup

Serves 2-4

1/2 pkg. (approximately 8 oz.) dry lentils

2 c. water

1/4 c. olive oil

1 medium onion, diced

1 sm. can tomato paste

3/4 c. water

1 clove garlic, minced

1 bay leaf

salt and pepper to taste

2-3 c. water

Rinse and pick through lentils. In a 2 quart saucepan, place lentils and 2 c. water. Bring to a boil, reduce to simmer and cook until about half done (1 hour). Turn lentils into a colander, rinse, and set aside (rinse saucepan for later cooking of soup).

Pour olive oil into a medium skillet, turn to medium heat. Add diced onions, saute until golden brown, stirring occasionally. To the browned onions, stir in tomato sauce. Reduce to simmer, cook for 2-3 minutes. Slowly add 3/4 c. water, let the mixture cook for about 5 minutes. Pour in 2 c. water, stir to thoroughly combine all ingredients. Transfer this mixture to the reserved saucepan.

Over medium heat, return the drained lentils to the saucepan, stirring to combine with onions and tomato paste. Allow the soup mixture to cook for 5 minutes. Add garlic and bay leaf, adjust seasoning. Reduce heat to low and let cook for about one hour. Thin soup with water as needed.

Mary