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Catholic Recipe: Lentil Soup


  • 1 pound lentils
  • 3 quarts water
  • salt, pepper
  • 2 tablespoons butter
  • 2 tablespoons vegetable oil
  • 1 chopped onion
  • 1 1/2 cups grated Parmesan cheese
  • Details

  • Serves: 6
  • Prep Time: 1 1/2-2 hours
  • Difficulty: • • •
  • Cost: $$$$
  • For Ages: 11+
  • Origin: Italy

Also Called: Zuppa di Lenticchi


Place lentils in deep saucepot with water; cover. Cook 1 1/2 hours over medium heat. Add salt, pepper. Melt butter in saucepan. Combine with oil, onion. Sauté 5 minutes until slightly browned. When lentils are done add onion mixture. Serve hot, sprinkled with Parmesan cheese. Yield, 6 servings

Recipe Source: Catholic Cookbook, The by William I. Kaufman, The Citadel Press, New York, 1965
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