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COLLECTION: Lentil Soups
LENTIL VEGETABLE SOUP
=====================
You will need a 4.5 quart pot or larger to make this recipe. For
smaller pots use slightly less portions of vegetables and water - this
is so easy to just play by ear.
Ingredients:
-
4
1
2
3
1
6
2
1
1
1
7
2
-----------
stalks
- 2
celery
carrots
yellow onions
red potatoes
- 4
1/2 - 1 3/4 cups green lentils
- 8 cloves
garlic
bay leaves
oil
rosemary, sage, oregano, basil, marjoram, thyme
sea salt
water
red wine vinegar
tsp
/2 tsp each:
tsp
- 8 cups
- 3 tblsp
Instructions:
------------
-
Wash and sort lentils. Put into pot with bay leaves and add water.
Cover, and bring to a boil. In a skillet, add all vegetables except
potatoes, garlic, spices, salt and oil. Add a little water to prevent
them from sticking. Saute until the vegetables become soft. Add into
the lentils. Cook the lentils for about 40-50 minutes, and then add the
chopped potatoes (skin on, in 1/2" pieces) and cook an additional 15
minutes. Remove from heat, and add red wine vinegar. If possible, let
sit for several hours before serving. This soup ages well, often
tasting better the next day.
%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
From: altar@beaufort.sfu.ca (Ted Wayn Altar)
QUICK LENTIL-KALE SOUP
=
(
=====================
Serves about 4 to 6)
Ingredients:
-
1
7
4
-----------
cup
lentils
cups
water
cups
(about 1 lb) chopped kale (or spinach, or chard).
Alternatively, the kale could be cut into 1/2 inch strips
http://www.cs.cmu.edu/~mjw/recipes/soup/lentil/lentil-soup-coll.html (8 of 9) [12/17/1999 12:02:27 PM]
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