| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Dutch | Soups &, Stews | 1 | Servings |
INGREDIENTS
| 2 | tb | Olive oil |
| 1 | c | Carrot, diced |
| 1 | c | Onion, diced |
| 1/2 | c | Celery, diced |
| 1 | ts | Curry powder |
| 1 | tb | Minced garlic |
| 1 | tb | Minced fresh ginger |
| 3 | Bay leaves | |
| 2 | c | Crushed tomatoes in juice |
| 1 | qt | Vegetable stock or water |
| 2 | c | Lentils |
| Salt and pepper | ||
| Garlic croutons for garnish |
INSTRUCTIONS
Saute the carrot, onion, celery and spices in the olive oil for 3 to 5 minutes in a Dutch oven or soup pot over medium-high heat. Add the crushed tomatoes, stock or water, and lentils and bring to a boil. Reduce heat to a simmer and cook about 1 hour, or until lentils ar softened and soup is thick. Season to taste with salt and pepper and serve with garlic croutons. Makes 2 quarts. Posted to MC-Recipe Digest V1 #362 Recipe by: Unicorn Village, Adventura, Florida From: Sherry Zeiss <zeiss@tab.com> Date: Wed, 1 Jan 1997 13:20:07 -0600
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