Lensin Zuppa

In response to the article on lentils published in the last edition of Turtle Soup, the Raasch family recommends the classic German recipe called “Lensin Zuppa”. Of course there are many variations, however, if the following ingredients are used, the Zuppa is destined to be both nutritious & delicious!

INGREDIENTS:
1 lb lentils (any kind will work)
2 large carrots
1 large onion 1 large stalk celery, or 1 cup loosely packed celery leaves.
12 cups chicken or vegetable stock
2 teaspoons Worcestershire sauce
2 Tbs butter
½ tsp ground Cloves
1 bay leaf
½ tsp ground nutmeg
Salt, Pepper, Marjoram & Thyme (to taste)
1 soup bone or ham hock

DIRECTIONS:
• In a large pot, soak the lentils in water over night to soften them.
• Saute onion, carrots and celery, or celery leaves, about 5 minutes in butter.
• Place drained lentils in large pot & add the stock, soup bone, sautéed vegetables, salt, pepper, cloves, Worcestershire sauce and bay leaf.
• Add salt, pepper, marjoram & thyme to taste.
• Bring to a boil.
• Reduce heat and allow mixture to simmer for 1 ½ - 2 hours.

ENJOY!!!