| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
|
1 |
Servings |
INGREDIENTS
| 2 |
lg |
Onions, chopped (2 cups) |
| 1 |
|
Carrot, coarsely grated |
| 1/2 |
ts |
Dry leaf marjoram, crumbled |
| 1/2 |
ts |
Dry leaf thyme, crumbled |
| 1 |
cn |
( 1 pound) tomatoes |
| 5 |
c |
Water |
| 3 |
|
Beef boullion cubes |
| 1 |
c |
Lentils, rinsed |
| 1 |
ts |
Salt |
| 1/4 |
ts |
Pepper |
| 1/4 |
c |
Sherry |
| 1/4 |
|
Chopped parsley |
INSTRUCTIONS
PART A
PART B
PART C
This recipe came from "Woman's Day Magazine" a zillion years ago. I like
it, but my husband or kids hate lentils wouldn't touch it with a ten foot
pole. Their loss. Jean
Saute' "A" in 1/4 cup olive oil or vegetable oil in large kettle until
lightly browned.
Add "B".
Stir to dissolve boullion cubes and bring to boiling. Lower heat; cover;
simmer about 1 hour or until lentils are tender.
Add "C". simmer 2 minutes.
Serve in soup bowls, garnish with shredded Cheddar cheese Posted to EAT-L
Digest 16 Apr 97 by Jean Jones <bruja@DPLUS.NET> on Apr 17, 1997
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