Baked Lentil Soup (Linsensuppe) - cooking recipe

Ingredients

1 quart water
2 cups lentils, washed and picked over
2 cups carrots, cut in 1-inch chunks
2 cups celery, cut in 1-inch chunks
2 (13 3/4 ounce) cans full-strength beef broth
1 (8 ounce) can tomato sauce
1/4 cup instant minced onion
2 teaspoons instant minced garlic
2 bay leaves
1/2 teaspoon ground black pepper
1/2 teaspoon salt

Preparation

Preheat oven to 350 degrees F.
In a 4-quart ovenproof casserole or saucepot (such as Le Creuset or cast iron) place water, lentils, carrots, celery, beef broth, tomato sauce, onion and garlic, bay leaves, black pepper and salt.
Cover casserole.
Bake until lentils are tender, about 2 hours. Remove bay leaves.
Serve hot with a tossed salad and hot crusty bread.
Yield: 10 cups.