Tuesday, January 6, 2009

Lentil Soup

8 c. water or chicken broth
1 lb. lentils*
2-3 lb. meaty ham bone
1/2 tsp. marjoram
2 bay leaves

Heat in large pot to boiling; simmer 1 hour.
Remove ham bone and dice up meat. Return meat to pot.

Stir in:
2 sliced carrots
2 sliced celery stalks
1 c. diced onion
1/4 tsp. pepper
1 tsp. salt

Return to boiling; simmer 25 min - until veggies are crisp-tender. Serves 8-10.

*also yummy with Split Peas

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