Name: Easy Vegetable Lentil Soup
Ingredients: Your favorite ff sauteeing liquid; 1/2 lg Onion, diced; 1 md Red or green bell pepper, diced; 2 Stalks celery, diced; 2 Cloves garlic, minced or pressed; 2 lg Carrots, diced; 2 md Red potatoes, skins on, diced; 3/4 c Lentils, rinsed well and drained; 1 Brocolli stems, peeled and diced (up to 2); 3/4 c Frozen corn (up to 1); 1/2 Chipotle pepper (dried not canned) crushed (OPTIONAL); 1 cn (32-oz) V-8 juice (sodium reduced works fine); Salt and pepper to taste; Water or a lightly-flavored vegetable broth; Vecon or other concentrated vegetable bullion (OPTIONAL)

CATEGORY	CUISINE	TAG	YIELD
Vegetables	Dutch		1	Servings

INGREDIENTS

		Your favorite ff sauteeing liquid
1/2	lg	Onion, diced
1	md	Red or green bell pepper, diced
2		Stalks celery, diced
2		Cloves garlic, minced or pressed
2	lg	Carrots, diced
2	md	Red potatoes, skins on, diced
3/4	c	Lentils, rinsed well and drained
1		Brocolli stems, peeled and diced (up to 2)
3/4	c	Frozen corn (up to 1)
1/2		Chipotle pepper (dried not canned) crushed (OPTIONAL)
1	cn	(32-oz) V-8 juice (sodium reduced works fine)
		Salt and pepper to taste
		Water or a lightly-flavored vegetable broth
		Vecon or other concentrated vegetable bullion (OPTIONAL)

INSTRUCTIONS

In a very hot dutch oven (preferrably non-stick), heat the sauteeing
liquid, and saute the onion, red or green bell pepper and celery. Stir
often to avoid burning but let them caramelize. Once they begin to get
translucent, add the garlic, carrots, and brocolli stems. Saute for a few
minutes.
Add the rinsed, drained lentils, and 1/2 cup v-8 juice and 1/2 cup water or
vegetable broth. OPTIONAL: add vegetable bullion at this point if desired.
Add salt and pepper to taste and a tiny pinch of the crushed chipotle
pepper. Note: You don't have to use salt at all...I use tiny bits of kosher
salt in this soup...no more than 1/4 tsp for the entire recipe.
Let this mixture simmer for about 10 minutes. Add the diced potato and
frozen corn. Add 1 cup each v-8 juice and water. Taste the mixture and add
more salt, pepper, and chipotle pepper.
Let this simmer for 10 minutes. You may need to add more liquid depending
on how thin you like the broth. The soup is done when lentils are cooked
but not mushy and potatoes are firm but not mushy.
Serve with home-made whole wheat bread.
Options: Use sweet potato in addition or instead of the red potato. Add 1/2
box frozen chopped spinach. Use tomato sauce instead of V-8 juice.
Posted to fatfree digest V97 #005 by "Judith E. Thomas"
<jethomas@mailbox.syr.edu> on Feb 20, 1997.

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