| 56 | 57 | 58 | 59 | 60 |
| 1 | 50 | 99 | 149 | 198 |
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COLLECTION: Lentil Soups
-------------
In soup pot, saute onion and carrots til onions soft. Add herbs,
approximately 1/4 tsp. each of basil, marjoram, and rosemary. (ok
without marjoram and basil) Stir about 2 minutes to soften herbs. Add
lentils and stir about 2 minutes more. Add water, tomatoes, salt and
spices. Add the spices in the order given, adjusting quantities by
smell. Use LOTS of cumin. After all added, you can go back and adjust
seasonings. Cover and simmer til done, maybe 45 minutes. You can
sprinkle the cheese on top of each bowl, unless you want strictly vegan
food.
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From: carrot@bear.stonemarche.org (Little red-headed girl)
LENTIL-SPINACH SOUP
===================
Ingredients:
-
2
1
1
4
4
1
1
1
4
-----------
tblsp olive oil
large onion, chopped
pound lentils, rinsed and drained
cups
cups
homemade chicken stock
water
pound fresh spinach, washed, stemmed and torn into bite-size pieces
/2 tsp freshly ground black pepper
/8 tsp ground allspice
ounces shredded part-skim mozzerella cheese or 4 ounces lightly
beaten plain low-fat yogurt
Instructions:
------------
-
In a large stock pot or Dutch oven heat oil over medium-high heat. Add
onion and saute until golden brown, 3 to 4 minutes. Stir in lentils,
stock and water. Bring to a boil, reduce heat and cover. Simmer 45 to
60 minutes, or until lentils are tender, stirring occasionally.
Stir in spinach, pepper and allspice. Simmer, covered, 15 minutes
longer. Thin the soup with additional chicken stock or water, if
desired.
Serve hot, topped with either shredded cheese or whipped yogurt.
%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
From: tara@starburst.umd.edu (Tara McDermott)
http://www.cs.cmu.edu/~mjw/recipes/soup/lentil/lentil-soup-coll.html (7 of 9) [12/17/1999 12:02:27 PM]
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