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Country Life Vegetarian Cookbook Publisher: Family Health Publications © 1991 by Diana Fleming (Editor) ISBN: 1878726005

Reprinted with permission from JoAnn Rachor for Family Health Publications

Hearty Lentil Soup (p. 144)

Ingredients

• 2 minced garlic cloves
• 2-4 tablespoons olive oil
• 10 cups water
• 2 1/2 cups dry lentils
• 2 cups chopped onions
• 1 cup chopped celery
• 2 cups diced carrots
• 3 tablespoons tomato paste
• 2 bay leaves
• 2 1/2 teaspoons salt
• 1/4 teaspoon celery seed
• 3/4 teaspoon oregano
• 1/4 teaspoon savory
• 2 tablespoons lemon juice
• 1/2 cup finely chopped parsley

Directions

In small skillet, briefly sauté garlic in olive oil. Set aside. In pot, bring lentils and water to boil. Reduce heat to medium. Cover and simmer for 20 minutes until lentils are half cooked. Then add next nine ingredients. Simmer all together covered for 30 more minutes. Add lemon juice and parsley just before serving.

Yield: 10 cups.