From A Past Edition Of The New Orleans Menu Daily By Tom Fitzmorris Lentil Soup One of the inexplicable miracles of cooking is that it's apparently impossible to make a bad lentil soup. The worst I ever had was pretty good. The best were so good that they were gobbled up immediately and followed by a second serving. Leftover lentil soup can be refrigerated and will be even better the next day. 1 lb. lentils 3 Tbs. butter 1 1/2 cups chopped onion 3/4 cup chopped celery 3/4 cup finely diced carrots 1 clove chopped garlic 1 12-oz. can V-8 juice 2 quarts light stock (beef, veal, chicken, or a combination) 1 tsp. salt 1/2 tsp. thyme 1/2 tsp. black pepper 1 bay leaf 1 tsp. Tabasco 1. Sort through the lentils and pick out debris, then wash them. Lentils don't need to be soaked for hours like red beans. 2. Melt the butter in a five-quart saucepan or Dutch oven. Sauté the vegetables until they begin to get tender. Add the V-8 juice, the stock, and the lentils and bring the pot to a boil. 3. Lower to a simmer. Add the salt, thyme, pepper, bay leaf, and Tabasco. Cover and simmer for two to three hours, or at least until the lentils are tender. Stir occasionally. Serves eight. Click here for an index of recipes from past editions. © 2009 Tom Fitzmorris. All rights reserved. news@nomenu.com