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COLLECTION: Lentil Soups
1
4
1
1
1
1
1
1/2 cup chopped tomato
oz.
dried apricots, sliced (yes!)
/4 tsp
/4 tsp
/4 tsp
tblsp
cinnamon
allspice
cayenne
paprika
1/2 tsp salt
Simmer until lentils are tender
Finish with:
-
3
1
-----------
tblsp
parsley
mint
tblsp
Adjust seasonings to your taste. Bon Appetit!
%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
From: kennesm@ns.network.com (Susan Kennedy)
CHRISTO'S LENTIL-SPINACH SOUP
=============================
Ingredients:
-
2
1
6
1
1
-----------
cup diced yellow onions
/4 cup olive oil
cup chicken stock
lb
lb
(2 1/4 c.) green lentils
chopped frozen spinach
or 1 qt. fresh leaves, stemmed, washed, and loosely packed
2
1
tsp ground black pepper
/4 cup fresh lemon juice
salt to taste
Instructions:
-------------
In a deep saucepan, saute onions in olive oil until transparent, but not
brown. Add chicken stock and bring to boil. Add lentils and return to
moderate boil. If using frozen spinach, add it at this point; if using
fresh spinach, julienne the leaves and add when the lentils have been
cooking 20 minutes. The soup should cook a total of 30 to 40 minutes,
depending on the dryness of the lentils. Finish the soup with black
pepper, lemon juice, and salt. Makes 6 servings.
1/6 recipe: 288 calories; 1620 mg. sodium; 12 gm. fat
http://www.cs.cmu.edu/~mjw/recipes/soup/lentil/lentil-soup-coll.html (2 of 9) [12/17/1999 12:02:27 PM]
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