This recipe came directly from Mike's wife, Gloria Graham. This
is Mike's favorite soup, so I thought I should go directly to the
source for this recipe.
- 1-pound lentils
- 1 pound chuck or shoulder roast, 1 inch diced
- salt, pepper and granulated garlic to taste
- 2 tbsps vegetable oil
- 2 cups onions
- 1 cup celery
- 2 tbsps garlic, minced
- 3 quarts chicken stock
- 1 cup carrots, sliced on bias
- ½ pound garlic bologna, ½ inch diced
- ¼ cup parsley, chopped
Soak lentils in water overnight or for at least 2 hours. Season
beef with salt, pepper and granulated garlic. In a 1 gallon stockpot
heat oil over medium high heat. Sauté onion, celery and garlic
until onions are translucent, about 3-5 minutes. Add beef, reduce
heat to low, cover and cook for 20 minutes, stirring occasionally.
Add chicken stock and bring to a rolling boil. Drain lentils completely
and add soaked lentils to the boiling stock. Cook for approximately
1 hour or until lentils are tender. Add carrots, garlic bologna
and pirogues and cook for 25 additional minutes. Best if served
the next day to allow flavors to develop.