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Lentil Soup

1 beef soup bone
1 onion, chopped
2 garlic cloves, roughly chopped
2 carrots, chopped into rounds
1 celery stalk, chopped
2 cups lentil beans
2 cups shredded green cabbage
1/3 cup chopped parsley

In a deep pot, cover the soup bone with water. Add onion, 1 carrot and celery and garlic. Bring to a boil then turn down heat and simmer for several hours until the meat is tender and easily pulls off the bone. When the meat is tender, remove bones from pot and cut off all the meat. Discard the bones and excess fat. Skim excess fat off the top of the pot. Add the meat back to the pot, along with lentils, 1 more carrot, cabbage and parsley. Simmer for an hour. Salt and pepper to taste.

Tips:

  • Serve soup topped with shredded monterey jack cheese or sour cream
  • If you can’t deal with a beef bone, just use beef stock and simmer all ingredients in the stock for an hour or so
  • This soup freezes well – make a batch then freeze individual portions for lunch

© Lentil Soup recipe by Jennifer Meier & The (modern) Busy Girls’ Cookbook

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