"k0127"

(k0127-0) lentil soup with rosemary
boston globe, sheryl julian

2	T	olive oil	heat in heavy soup pot
1 2 2 1/4	ea ea stk lb	onion, medium carrots celery virginia ham	chop all, add and saute for 8 min or so
6 1 2 28	c lb t oz	vegetable broth lentils fresh rosemary plum tomatoes	add and bring to a boil; lower heat and simmer for one hour (use 1/2 t rosemary if dried)
- - -		salt pepper red pepper	add to taste
remove 2 c of soup and puree in blender; return to pot; mix

"k0127"

(k0127-1) lentil soup puliese
mino gilberti, globe magazine, dec 2009

1 4 4 2 1 1 56 1 2 1/4 10	c ea stk sml hd lrg oz bch ea c c	green lentils carrots celery yukon golds garlic onion diced tomatoes italian parsley bay leaves olive oil water	dice carrots, celery, spuds chop garlic, onion, parsley put in large pot, bring to boil lower heat and simmer 45 min
1/2 1	t t	salt black pepper, ground	add and simmer additional 15 min
	-	grated parmesan
place rounded tablespoon of grated parmesan in each bowl ladle soup on top, serve

"k0127"

(k0127-2) lentil soup, maha's
yankee magazine, feb 2009

4 1/2	med c	onions, chopped olive oil (or as req)	saute in large pot until translucent
4 8 2 2	ea clv T T	carrots, chopped garlic, minced coriander, ground cumin seed, ground	add and cook 4-5 min until fragrent
1	lb	lentils, rinsed	add and stir well to coat
8	c	water	add (to cover -- c. 3 in), cook about 30 min, until lentils al dente
1 -	bch	swiss chard salt, to taste	destem chard, cut into 2 in pieces, add cook c. 10 min
1/4 1	c t	water cornstarch	mix and add
1/4 1	lb T	vermicelli, in 1 in pcs olive oil	brown pasta in oil, and add; cook c. 8 min
2	ea	lemons	quarter and deseed
ladel soup into bowls squeeze a lemon quarter into each bowl serve with croutons, if desired

"k0127"

(k0127-3) lentil soup, ala maha
annie copps, yankee magazine, 2011

8	oz	vermicelli	break into 2 in pieces and saute over med high heat until lightly browned, reserve
1	bch	swiss chard	remove stems and cut into 2 in strips; reserve
4 1/2	med c	onions, diced olive oil	saute until softened and translucent
4 8	ea clv	carrots, diced garlic, minced	add and saute 2-3 min more
1	T	coriander, dried	stir in well and saute 2-3 min more until fragrent
1 2	lb T	lentils, washed cumin, ground	add and stir well to coat
8	c	water	add to cover by c. 3 in and simmer c. 30 min until lentils are al dente
1 1/2	T c	flour water	mix well, and stir in (maybe?)
add reserved swiss chard and vermicelli and cook an additional 10-15 min ladle into bowls and add a squeeze of lemon juice to each