Advertisement
YOU ARE HERE: HeraldMail HomeCollectionsSoup

Cheap eats

June 03, 2009

The Herald-Mail would like to publish penny-pinching, tasty recipes by thrifty cooks in the Tri-State area on the Food page every week.

Contact staff writer Julie Greene at 301-733-5131 or 800-626-6397, ext. 2320, or julieg@herald-mail.com. Include a daytime phone number.

Simple lentil soup



2 pounds brown lentils, dried
2 large baking potatoes
4 big onions, diced
1/2 head of garlic, diced finely
1/2 cup olive oil
2 tablespoons thyme leaves, fresh or dried
Salt and pepper
2 tablespoons sugar, optional
2 tablespoons cider vinegar, optional

Wash lentils. Wash and dice the potatoes with skins on.

In a soup kettle over medium heat, lightly saut the onions and garlic. Add the lentils, olive oil and water to cover the lentils plus 4 more inches of water. Add the potatoes and thyme.

Bring to a boil, then simmer 30 minutes.

Add salt and pepper.

If desired to pep up the flavor, add sugar and vinegar.

Serves 8 to 12.

Pretax cost per serving is $2.25 for eight servings and $1.50 for 12 servings. Prices from Martin's Food Market on Wesel Boulevard in Hagerstown. Includes dried thyme, and optional sugar and vinegar. Does not include salt and pepper.

Advertisement

-- Courtesy of Kathleen Hull of Sharpsburg

The Herald-Mail Articles
|
|
|