Have you ever tried using stock in place of the water?
Marge
"JimLane" > wrote in message
...
> Dimitri wrote:
>> "jmcquown" > wrote in message
>> .. .
>>
>>>Sheldon wrote:
>>>
>>>>jmcquown wrote:
>>>>
>>>>>Gonna be simmering on the stove today:
>>>>>
>>>>>2 c. brown lentils
>>>>>8 c. water
>>>>>3 slices bacon, diced
>>>>>1 med. onion, chopped
>>>>>1/2 c. chopped celery
>>>>>1/4 c. chopped carrots
>>>>>2 cloves garlic, minced
>>>>>2-1/2 tsp. salt
>>>>>1 tsp. pepper
>>>>>1/2 tsp. oregano, crushed
>>>>>3 Tbs. snipped fresh parsley
>>>>>
>>>>>Brown the bacon and place in a deep soup pot. Saute the onion,
>>>>>celery, carrots and garlic in the bacon drippings. Add to the pot.
>>>>>Rinse lentils; drain. Place in the soup pot with the water and
>>>>>seasonings. Cover and simmer about 2-1/2 hours. 6-8 servings (or in
>>>>>my case, 4, since to me soup is a meal!)
>>>>
>>>>2-1/2 hours?!?!? Lentils fully cook in 30-40 minutes, any much longer
>>>>and there will be none that are distinguishable from puree.
>>>
>>>I like mushy soup
>>>
>>>Jill
>>
>>
>>
>> Now all you need is some home made croutons for the top.
>>
>> Dimitri
>
> Someone else has mentioned a bit of spinach and a squeeze of lemon. In
> Greece, they add some vinegar (balsamic?) at the table.
>
>
> jim