As the night time and early morning temperature begins to drop into the 50’s and 60’s here on The Cape, and the days are free of humidity and sunny, (September really is the best month) one’s thoughts begin to turn to soup and what better soup then Lentil Soup to warm our innards and pay homage to Uncle Fred, The Godfather. Today we cooked up a batch following the recipe first posted here almost 2 years ago. SOUP’S ON!
Active time, 30 minutes. Soak lentils overnight. Cooking time, 1 hour. Makes 6 quarts.
2 1 lb. packages of lentils
1 medium onion, chopped fine, about 2 cups
5 cloves garlic chopped fine, about 2 tbsps.
1/2 cup extra virgin olive oil
1 small can (6 oz.) of tomato paste
1 package of Lipton Dried Onion Soup Mix
2 smokedham hocks
2 9 oz. packages of frozen chopped spinach
1. Add the lentils to an 8 qt. pot, cover with water to about 4 inches above the lentils and soak overnight.
2. The next day, drain and rinse the lentils and rinse the pot.
3. In the rinsed pot, heat the olive oil on medium, add the onions and garlic and lightly sauté until translucent, do not let brown.
4. Reduce heat to medium-low and add the tomato paste, mix well.
5. Add the contents of one…
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