Prepare Every Needful Thing

"If ye are prepared, ye shall not fear"

Cooking With Food Storage–January 2015

Leave a comment

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.

 

 

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s