Nana's Lentil Soup (From Sadie)

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Lentils flavored with bay leaves, basil, onion and garlic.

Recipe By: Sadie
  • PrepN/A |
  • TotalN/A |
  • ServesN/A

Ingredients

    • 1 lb split peas or lentils
    • 6 cups water, possibly add 2 more over cooking time
    • 2 bay leaves
    • 4 fresh (from window sill) basil leaves (largish ones)
    • 2 cups pureed onion
    • 2 shallots (pureed)
    • 6 cloves garlic (pureed)
    • corns)
    • 4 cups grated potato

Instructions

Chuck it all in slow cooker for two days. Shred beef, return to soup. Bon Appetit! Serve with potato knishes, or potato dumplings. A manly meal, and the basil eliminates bloated/gassy after effects.

Additional Notes

slab (about 8 oz) Schultz's kosher dried, salt beef (available mail order
from Manhattan; but friends who don't keep kosher have used: smoked pork,
jerked beef, dried elk, deer meat, ad nauseam)
ground green pepper (not green peppers, which I hate, but green pepper
quarter cup Balsamic vinegar (or wine vinegar if preferred)
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