| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Vegetarian |
Soups/stews, Restaurant, Washington |
1 |
Servings |
INGREDIENTS
| 1 1/2 |
c |
Lentils |
| 9 |
c |
Water |
| 3 |
|
Cloves garlic; crushed |
| 1 |
lg |
Carrot; cut small |
| 1 |
md |
Onion; finely diced |
| 1/4 |
bn |
Celery; finely diced |
| 1/2 |
ts |
Black pepper; ground |
| 1/4 |
tb |
Basil |
| 1/4 |
tb |
Oregano |
| 1/4 |
tb |
Thyme |
| 2 |
|
Bay leaves; whole |
| 1/4 |
bn |
Parsley; finely chopped |
| 28 |
oz |
Tomatoes; diced in juice, OR pureed tomatoes |
| 1 |
ts |
Salt; (or to taste) |
INSTRUCTIONS
Rinse lentils. Place all ingredients in a heavy kettle and bring to a boil.
Lower heat and simmer for at least an hour. Add more water if necessary.
Note: This soup (as with all legume soups) is best made a day or two before
serving. For variety add cooked white or wild rice. If you don't care about
this soup being a vegetarian offering, add knockwurst, kielbasa or ham.
Makes 10 to 12 cups.
Source: Barbara Williams, Coasting & Cooking Bk #4 -- Washington & Oregon,
1997. ISBN:0-9609950-2-1
Typed and MC_Busted for you by Brenda Adams <adamsfmle@sprintmail.com>
Recipe by: Orcas Hotel, Orcas Island, Wash.
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