Bank Family Original Lentil Soup

September 15, 2014



From Cousin Stuart Bank


2 Tbs olive oil 1 Quart low sodium beef broth or boullion
1 Tbs. butter 1 Quart low sodium chicken broth or boullion
1 cup yellow or Vidalia onion 1 14.5 oz. can of diced tomatoes
1 cup (4-5) carrots (chopped) 1 14.5 oz. can of stewed tomatoes
½ cup celery (chopped) 1 Tbs tomato paste
½ cup medium pearly barley 1 Tbs Basil
1 cup Lentils Hot Sauce to taste
2 Bay leaf

Note: Clean and rinse lentils to ensure they are clean and tender for cooking.


· Heat oil and butter over medium heat in soup pot. (butter is optional)
· Sautee onion, carrot, celery & 2 bay leaves until tender but crisp
· Stir in Tomato Paste for 1 minute
· Add dashes of hot sauce for taste (optional) and stir
· Stir in Lentils and Barley for 1 minute
· Add diced and stewed tomatoes and cook for 2 minutes
· And beef and chicken broth or boullion and bring to slow rolling boil over medium heat.
· Lower heat to simmer for 1.5 – 2 hrs stirring every 30 minutes. (Longer cooks, the better)
· Add basil and cook for final 30 min.

Makes a little over 4 quarts. Ready to serve. Great with hard crusty bread.

Black Bean Chunky Chili

March 3, 2009


From – Vitality Magazine – Issue 1 2009

2 pounds black beans
2 cups chopped onions
1 cup chopped sweet pepper any color – yellow, green, red
3 cloves crushed garlic
1 or 2 teas chili powder depending on taste
2 teas cumin
2 teas dried cilantro
1 – 28 ounce can of tomatoes
salt and pepper to taste
fat-free or light sour cream
green onions chopped

Soak beans according to package directions. Rinse.
Add the oinion, pepper, garlic, and spices to 3 quarts of water. Bring to a boil and then reduce to low heat. Simmer for about 2 hours until beans are soft and water is gone. Add tomatoes, and cook until heated through. Garnish with sour cream and chopped green onions. Serves 4-6.

Indian Chick-peas

February 19, 2009

(From the Rana’s)

2 cans 15 ½ oz. Chick peas or Garbanzo beans-drained
½ cup chopped onions
1 tablespoon finely chopped ginger
½ teas. Turmeric
½ teas ground cumin
½ tea ground coriander
1/8 to ¼ teas ground hot red pepper
½ teas garam masala-found in Indian stores
2 ½ cups water
1 Tablespoon chopped fresh
coriander (cilantro)
1 regular tea bag

In saucepan, sauté onions until tender. Add spices. Mix for 1
minute. Add chick peas and water. Cover cook on medium to low heat
For about 25 minutes until chick peas are tender. Add tea bag and
keep it in mixture for 5 minutes. Serve with Puri’s found in bread
section. Serves 4.

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