Recipe: Lentil Soup (using butter or margarine) (2)

LENTIL SOUP

4 cups cold water
2 cups brown lentils
1 (28 oz.) can crushed tomatoes
1 large onion, diced
Chopped carrots (optional)
1/2 cup (1 stick) butter or margarine
2 cloves garlic, crushed
1 tbsp. dill seed
1 tbsp. salt
2 bay leaves
1/4 tsp. pepper

Place all ingredients in saucepan. Bring to a boil slowly.

Cover and simmer over low heat for about 2 hours.

This soup freezes well.

Makes about 6 cups

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LENTIL SOUP

10 cups water
2 cups lentils
2 large carrots, coarsely grated
1 onion, chopped
1/4 cup margarine
4 tsp. salt
1/2 tsp. thyme
1/2 tsp. marjoram
1/2 tsp. basil
1/2 tsp. oregano
2 tbsp. fresh lemon juice

Combine all ingredients except lemon juice. Simmer or cook on low heat 1 1/2 hours.

Just before serving add lemon juice.

Servings: 6

Source: clippings from community cookbooks (unknown title)

Hi Marge,

Lentil soup is very forgiving so maybe you can experiment with these recipes to come up with the version you're looking for. Also, if you haven't tried calling, here's the contact phone number for Parky customer service: 800-988-7808

Happy Cooking!

Betsy