Prepare Every Needful Thing

"If ye are prepared, ye shall not fear"

Cooking With Food Storage–January 2015

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Egyptian Lentil Soup

Lentils2 Tablespoons dried onion

½ cup sliced dehydrated carrots

¼ cup diced dehydrated celery

1/8 teaspoon garlic powder

2 teaspoons cumin

2 teaspoons fennel seeds

1 Tablespoon olive oil

16 cups water

4 bouillon cubes (chicken or vegetable)

3 cups lentils

1 teaspoon salt

3 Tablespoons lemon juice


Rinse and pick over lentils. Place all ingredients in a large stock pot EXCEPT LEMON JUICE and bring to a boil over medium-high heat. Immediately reduce the heat, partially cover and simmer gently for 30 minutes, stirring occasionally. Uncover and simmer for 15 minutes, stirring occasionally or until the lentils are very tender and the broth is slightly thickened. Stir in the lemon juice.

Serves 10.



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