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COLLECTION: Lentil Soups
===============
Ingredients:
-
0
0
6
0
8
1
2
2
1
2
2
3
-----------
.5 cup broken pink lentils
.25 cup medium bulgur
cups
water
.25 cup each of chickpeas and dry beans (optional)
cups
of broth or bouillon
carrot
stalks of celery
onions
tblsp chopped green pepper
tblsp dry mint (or chopped fresh)
tblsp butter
tblsp chopped parsley
salt & pepper to taste
Instructions:
-------------
Soak chickpeas and beans overnight. Cook lentils, bulgur, beans and
chickpeas in the 6 cups of salted water until thoroughly cooked. Cut up
other vegetables and cook in the 8 cups of broth or bouillon.
Fry onions in butter until light brown. Mix mint and parsley with
butter and onions and pour over soup. Serve hot.
%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
From: arielle@taronga.com (Stephanie da Silva)
LENTIL SOUP (2)
===============
Ingredients:
-
5
1
1
-----------
00g
(1 lb) red lentils
.8 l (3 pints) meat or chicken stock
tsp ground cumin
Salt and Pepper to taste
Pinch of Cayenne (optional but good)
Instructions:
-------------
Put lentils in a large pot with stock and Bring to a boil. Remove any
scum and simmer for 30 minutes or until lentils disintegrate. Add salt,
pepper, cumin and cayenne when the lentils begin to soften. Add water
if it gets too thick.
http://www.cs.cmu.edu/~mjw/recipes/soup/lentil/lentil-soup-coll.html (4 of 9) [12/17/1999 12:02:27 PM]
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