Lentil Soup(From The Worcester Art Museum Cookbook) - cooking recipe

Ingredients

6 c. chicken broth
2 c. lentils, well washed
1 large potato, peeled and sliced
1 c. chopped onion
1 Tbsp. olive oil
2 tomatoes, peeled and chopped
1 tsp. caraway seed (optional)
2 dill pickles, chopped
juice of 1/2 lemon
sour cream

Preparation

Bring chicken broth to a boil; add lentils and simmer for 1 hour.
Add potato.
In a frying pan, saute onion in olive oil.
Add tomatoes and caraway seed and saute mixture for 3 minutes.
Add to soup pot.
Add pickles, lemon juice and more broth, if necessary. Cook until potato is tender, about 1 hour more.
Simmer for about 2 hours total.
Serve with sour cream.
Serves 6.