Lentil Soup

Pure heaven on a cold day. Make a loaf of homemade bread to go alongside.

2 cups dry lentils
1 quart cold water
1 quart beef broth
1 quart vegetable broth (OR all beef broth)
2 potatoes, peeled & diced
2 carrots, peeled & grated
3 Tbsp. white or rice vinegar
1 tsp. kosher salt
1/8 tsp. ground cloves
Pecorino Romano to pass

Soak the lentils in the water, covered, for 2 hours. Place lentils and soaking water into a Dutch oven or a big soup pot. Add the broths, potatoes, carrots, vinegar, salt (don’t add any pepper) and cloves. Bring to a boil, then turn heat down to a low simmer for 3 hours. Serve with cheese to sprinkle over.

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