Traverse City Record-Eagle

Life

October 18, 2012

Recipe of the Week: Lentil Soup

Margaret Monsour of Traverse City sent along today's recipe.

"Winter months are coming and this soup is a favorite to share with friends on a cold afternoon," she writes. "This soup is a favorite we enjoy sharing with family members traveling to be together on Thanksgiving.

"It keeps in the fridge for a week and feeds a crowd. It makes a big pot of great soup for that Wednesday night before the big meal."

Lentil Soup

2 large onions, chopped (about 4 c.)

¼ c. olive oil

4 garlic cloves, minced

6 ribs of celery, chopped (about 2 ½ c.)

3 carrots, chopped coarse (about 1 ½ c.)

1 t. curry powder

1 t. ground cumin

1 t. salt

1 t. pepper

½ t. dried thyme, crumbled

5 c. water

5 c. chicken broth

2 bay leaves

2 t. dark brown sugar

2 T. ketchup

3 c. coarsely chopped canned plum tomatoes

2 c. lentils, picked over and rinsed

½ c. dry sherry (optional)

In a kettle, cook the onions in the oil over moderate heat, stirring occasionally until they are softened,

Add the garlic, celery and carrots and cook vegetables, stirring occasionally for 10 to 15 minutes or until they are softened.

Add the curry powder, cumin, salt, pepper, thyme, water, broth, bay leaves, brown sugar, ketchup, tomatoes, lentils and sherry, if using, and simmer for 2 hours or until the lentils are tender. Discard the bay leaves. Makes about 10 cups, serving 8.

Share your favorite recipe with fellow food lovers. Send it to us, along with your name, mailing address, phone number and some details on you, where you got the recipe and why you like it, to: Recipe of the Week, Record-Eagle, 120 W. Front, Traverse City, MI 49685; fax (231) 946-8632; or email kgibbons@record-eagle.com. We'll send a Record-Eagle apron to those whose recipes are printed.

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