Steve cutting onions for his famous Lentil Soup ... with swim goggles on so he does not cry
Steve's Hearty Lentil Soup (you can call it Legume Soupe' if you are are feeling really silly):
I typically make a double batch of the following (click
here
for details of this larger version)
In general the water should be about 4 X the bean volume
measure
adjust any ingredient to your fancy -- experiment
This makes about 4 quarts and needs a 5 quart pot with cover
1 1/4 cups red kidney beans
4 cups water
Boil and let sit for 1/2 hour
(these take longer to cook than the lentils)
Add
2 1/2 cups Lentils (or any other mixture of legumes)
13 cups Water
3 cups Chopped
onions (pieces do not have to be small)
2 cups Chopped
Carrots (I peel them, quarter lengthwise, cut perpendicular at 3/8"
intervals)
4 1/2 Tsp Snipped parsley or dried parsley
flakes
3
tsp Salt
3
tsp Black pepper
3/4 Tsp Dried / crushed
oregano
1-3 cloves of Garlic -- use bottled
minced if you are too lazy
Cook all this covered and simmer for 1 1/2 hours
Add
2 16 oz can of diced
tomatoes
4 Tsp wine vinegar
(I like Progresso)
1 pound of
diagonally cut up Kielbasa if desired (I like Hillshire Polish)
Simmer an additional 1/2 hour
Season to taste
adjust the water amount so the soup is the thickness that you
want
it is usually better on reheating the next day
Steve cutting onions for his famous Lentil Soup ... with swim
goggles on so he does not cry