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Lentil Soup

Yield 5 1/2 quarts


  • 3 quarts water
  • 1 (1-pound) meaty soup bone
  • 1 (28-ounce) can whole tomatoes, undrained and chopped
  • 1 medium onion, chopped
  • 1 1/2 cups dried lentils
  • 3 carrots, scraped and sliced
  • 2 stalks celery, chopped
  • 2 teaspoons salt
  • 1 teaspoon pepper
  • 10 frankfurters, cut into 1/4-inch slices

How to Make It

  1. Combine water and soup bone in a large stock pot; bring to a boil. Reduce heat; add tomatoes, onion, lentils, carrots, celery, salt, and pepper, stirring well. Simmer 1 1/2 hours, stirring frequently. Remove from heat; remove and discard soup bone.

  2. Stir in frankfurters; simmer an additional 30 minutes, stirring frequently. Serve immediately in warm soup bowls.

Oxmoor House Homestyle Recipes