Home Classes Cultural Films Events Library Meetings Newsletters Membership Links History & Mission Leadership Contact us
| Recipes
Dr. Lydia Reich's Lentil Soup (Cocková) Czech Soup Tasting, October 16, 2004 25 oz. dry lentils 1 pint (2 C) water 1 tsp. Vegeta seasoning or Mrs. Dash Seasoning 1 tsp. marjoram 15 oz. each carrots & parsnips, sliced 15 oz. celeriac (celery root), diced 1 bay leaf 2 Tbsp. oil 2 Tbsp. flour 1 onion, chopped 15 oz. bacon, chopped 2 tsp. vinegar 2 cloves garlic, minced Salt & pepper to taste Croutons for garnish - Pick through and wash lentils.
- Fry bacon; discard fat and set bacon aside. In 2 tbsp oil, saute onion till clear. Add flour & brown. Add 2 cups water and bring to boil.
- Add lentils, carrots, parsnips & celeriac, bay leaf, pepper, seasoned salt, and add 6 to 8 cups water. Simmer for 1-1/2 hours.
- Taste and adjust salt and pepper as needed. Remove bay leaf and stir in vinegar & garlic just before serving.
Serve with croutons and finely chopped parsley. | |