Our traditional Ash Wednesday and Good Friday dinner is Lentil Soup. The recipe is based off my mother’s lentil soup recipe, but based is a very loose term here. You see, my dad always declare, “It tastes different this time!”
Here is my adaption:
I had every intention of taking a nice photograph of a untouched bowl instead of these dregs… |
Lentil Soup
(serves 6ish)
In a soup pot melt:
-1 TB of butter
Saute until tender:
-2 sliced carrots
-1 small onion
Add and cook for 1 minute:
-1 clove minced garlic
Add:
-6 cups of water
-2 tspn of Vegetable boullion
(or just use Vegetable stock)
-1/2 lb of rinsed lentils
-14 oz. can of diced tomatoes (or fresh equivalent)
-1 1/2 tspns of salt
-dash of pepper
-1/2 tspn dried oregano
-2 TB dry parsley
Bring to a boil and simmer until lentils and carrots are tender.
Check seasonings and add:
-2 TB sherry
Serve over shredded swiss cheese.
We have a similar tradition! It's fun to see variations. I'll have to give this a go.