The 101 Best Jewish Recipes in America/Honey & Larry Zisman 2000

Lentil Soup
Servings Preparation Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
8 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
1-1/2 quarts chicken stock 1 pound lentils 1 onion, sliced
2 cloves 2 bay leaves salt, to taste
pepper, to taste 3 tablespoons olive oil 3 garlic cloves
8 kosher hot dogs, sliced



1 Place chicken stock in a heavy pan. Add lentils and heat to boiling. Lower heat to a simmer and add onion, cloves, bay leaves, salt, and pepper.
2 Cover and let simmer for about 1 hour, until lentils are soft.
3 Remove about 1-1/2 cups of the lentils and drain liquid back into soup.
4 Puree removed lentils in a food processor and then return to soup.
5 Keep soup at a simmer.
6 In a small pan, heat olive oil and saute garlic cloves until almost golden brown.
7 Remove garlic from pan and add to simmering soup.
8 Put hot dog slices in pan and cook for 3 to 5 minutes. Pour oil and hot dogs into soup and cook soup for another 10 minutes.
9 Remove from heat and let sit for 1 to 2 hours, then refrigerate overnight. Soup is tastier if served the day after it is made.

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