Saturday, February 28, 2009

Greek Lentil Soup

1 cup dried lentils
1 cup cold water
3/4 cup dried carrots
1 cup beef broth
2 cups crushed or diced tomatoes
1/4 cup chopped celery
1/2 teaspoon oregano
1 bay leaf
1/2 teaspoon dried minced garlic
1 tablespoon dried parsley
1/8 teaspoon black pepper
1 tablespoon vinegar or lemon juice
1/2 cup chopped onion

Wash lentils and drain. Combine lentils with all ingredients except lemon juice in a crockpot. Cook on high 4 hours or until lentils reach desired doneness. Remove bay leaf and add lemon juice and serve. Makes 4 main dishes or 6 to 8 side dishes.

Testing comment: I thought it was yummy. My kids didn't like it.

(Source: "Basic Food Storage Cookbook", South Jordan Utah River Stake, 2003, pg. 30)

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