Lentil Soup

Sort** lentils. Wash with cold water (Dad, in a funny mood: “No soap!”) and place in a large pot. Add water to cover lentils by two inches and cook for 10 minutes. Drain. Add fresh water to cover. Add salt, pepper, garlic, basil, and all vegetables except potatoes. Let soup come to a boil. Scoop out the sediment.

Lower the gas and cook for 45 minutes on medium heat. Add water if the soup gets too thick while cooking. Add potatoes during the last ten minutes. At this time, you can add franks, escarole or spinach, cut up in small pieces, cooked rice or small macaroni. Before serving, add olive oil and stir.

** SORTING INSTRUCTIONS for the novice, especially Susan and Uncle Ger, but Uncle Ger won’t ever be making his own beans (“or anything else, for that matter”).

Sort lentils = Pour into dish or onto table. Sort through, discarding small rocks and debris, such as other things that don’t look like beans.

* SPECIAL NOTE: To easily remove skin from tomatoes, place in boiling water for 30 seconds. Rinse under cold water and peel skin.

Optional: You could add franks, cut into small pieces, escarole or spinach, rice, or small macaroni.