From Lentils to Duck and Back Again


I’m always amused when I see WWII recipes that suggest ways in which easily found ingredients can supposedly be transformed into tasting like difficult-to-find ones, like lentils into duck. (I have to say, though, that I do have a recipe that truly makes mushrooms taste like chicken liver!) What creativity, though, at a time when life was so bleak.

I love lentils for their own taste, as does everyone in my family. This week we will have them with sausages and vegetarian sausages, and they are always tasty in soup, like this very delicious one.
This recipe is also great to freeze. It tastes perfectly fresh every time.

Lentil Soup

2 cups chopped carrots
1 cup chopped onion
1 cup chopped celery
2 T. olive oil
2 cups lentils (soaked for one hour or overnight, and rinsed)
2 quarts water
1 Tablespoon sea salt
6 oz. tomato paste
1/4 tsp. dill
1 garlic clove, crushed (or more if desired)

Saute carrots, onions and celery in olive oil in a large stock pot. Add garlic, lentils, water and salt. Bring to a boil then reduce heat and simmer 2 hours or until tender. Add tomato paste and dill. Stir and simmer until heated through.


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