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The Shadows' Lentil Soup
This was a staple at my house growing up. Dad clipped the
recipe from the paper and it became tattered and nearly illegible with
repeated use. I was amazed, years later, to find the Shadows
restaurant still existing in San Francisco, and they listed Lentil Soup
on the menu. But they were closed, and I never did get back there
to find out if it was the same soup.
For about 5 quarts:
1 1/2 C dried lentils
5 slices bacon, finely chopped
1 C chopped onion (about 1 large)
2 C chopped celery
1 C diced carrots
1/2 clove garlic, finely chopped*
2 C diced potatoes
1/2 C tomato puree
2 cloves
2 bay leaves
6 C cold water
4 C beef stock
1 t salt
dash white pepper*
(2 t accent)**
2 T red wine vinegar
2 C thinly sliced garlic sausage
1 C thinly sliced leeks (about 2
large)
Day before:
Cover lentils with water; soak overnight.
Day making soup:
Drain the lentils and set aside. Chop all the
vegetables.
In a 6-quart pot, saute bacon lightly. Add the
onion, celery, carrots and garlic and cook a few minutes. Add
lentils, potatoes, tomato, cloves, bay leaves, water, beef stock, salt
and pepper. Simmer, covered, for about 1 1/2 hours or until
lentils are tender.
Add the vinegar, sausage, leeks, and salt and pepper
to taste.
*This is what the recipe calles for, but I always add lots more to my
taste.
***I've never stooped to using this stuff, and my soup seems just fine,
but that's what the recipe called for!
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