top of page

Lentil Soup

(by Valerie Monroe)


1 medium onion 6 stalks celery 1 peeled parsnip bag of mini carrots 2 T. chopped fresh dill 16 oz. bag green lentils salt and pepper to taste

1 qt. chicken stock

Coarsely cut onion, celery, parsnip, and carrots. Put in a large pot with dill, lentils, salt, and pepper.

Add chicken stock and additional water to cover all ingredients.

Bring to a boil and simmer for about an hour and a half.


(Read The Safety of Soup, the story that accompanies this recipe.)

Recent Posts

See All

Julia Child’s Chocolate Mousse

(by Debbie Weiss) (Adapted from  Mastering the Art of French Cooking ) 6 oz. bittersweet or semisweet chocolate, chopped  6 oz. unsalted...

Egg Soup

(by Karin Clark and Patti Clark) (On the one hand, this soup is really simple and easy. But it is a bit of a dance that takes practice....

Warm Kartoffelsalat

(by Dorette E. Snover)   4 medium Red Bliss or Yukon Gold potatoes 4 bacon slices 1/2 c. chopped onion 1 T. unbleached flour 2 t. sugar...

Comments

bottom of page