I’m excited to share this family recipe that goes back to my Mom’s great-aunt Doris. It’s also the lentil soup that I grew up eating. The ingredients are so simple and adaptable (we added some chard; sometimes my mom has added sausage), it uses water instead of broth, making it very economical, and it’s a link to the past, making it timeless. Serve with Tabasco sauce on the table so that people can make it spicy if they desire. The best part is the aroma that permeates the house as this soup is simmering on the stove top. Make a huge pot tonight and freeze the rest for a meal another night.
Aunt Doris’ Lentil Soup
(Serves 4 with leftovers)
2 cups lentils, washed
2 quarts (8 cups) water
2 slices chopped uncooked bacon
1 onion, chopped
4 cloves of garlic, chopped
1 carrot, chopped
3 stalks of celery, chopped
fresh parsley and oregano, chopped (together, about a handful)
2 tsp. salt
freshly ground pepper to taste
1 large (28 oz.) can of diced tomatoes
1 bunch of red chard, washed and roughly chopped
2 TBS. vinegar (we used red wine vinegar)
- Place all ingredients (except tomatoes, chard, and vinegar) in a large soup pot.
- Cover and simmer 1 and 1/2 hours.
- Add canned tomatoes, chard and vinegar.
- Cover and simmer another 30 min.
- Serve with Tabasco sauce on the table.