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BROWSE KOSHER RECIPES

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Lentil Soup

3 1/2 c. sliced onions
1/2 c. oil
1 lb. ground beef
2 (16 oz.) cans tomatoes
1 1/3 c. diced celery
1 c. sliced carrots 1 diced parsnip
1 c. diced green pepper
2 qts. water
1 lb. dried lentils
1 T. salt
1/2 tsp. pepper

In a very large sauce pan, sauté sliced onions in oil Add beef and brown.  Stir in the tomatoes, celery, carrots, parsnips and green pepper.  Add water, lentils, salt and pepper.  Cover and continue cooking over low heat about 2 to 3 hours.  Tastes even better rewarmed the next day.  Served with fresh bread or rolls, this soup is a meal by itself.