Lentil soup is hardly a Southern tradition, but if well-made, it is delicious, so I am including this recipe here.
In fact, there is archeological evidence of this legume being consumed by humans for thousands of years. If a recipe has been around that long, it has got to be good, right?
Sauté onions, carrots, celery and garlic in oil, season with a bit of oregano, bay and dried basil, add a can of whole tomatoes, 2 cups dried lentils and 8 cups of chicken stock or water. Simmer until the lentils are tender. This soup is particularly good with a dark wheat or pumpernickel bread.
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