| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
Vegetarian |
Soups, Vegetarian |
8 |
Servings |
INGREDIENTS
| 1 |
c |
Green lentils |
| 1 |
md |
Grated onion |
| 3 1/2 |
oz |
Olive oil |
| 10 |
oz |
Can tomatoes, crushed |
| 2 |
tb |
Tomato paste |
| 3 |
tb |
Red vinegar |
| 1/2 |
ts |
Salt |
| 1/2 |
ts |
Black pepper |
| 2 |
tb |
Chopped Italian parsley |
| 1/2 |
ts |
Basil |
| 3 |
|
Garlic cloves, chopped |
| 2 |
|
Bay leaves |
INSTRUCTIONS
Soak lentils. Drain, rinse & add salt. Set aside. With heat at medium,
add olive oil to the pot & grated onion with parsley.
Cook to a golden colour. Add 4 litres of water & lentils. Bring to a boil.
Add bay leaves, garlic, basil, pepper, tomatoes & paste. Cook for 2 1/2
hours, stirring every half an hour. Check the cooking lentils & ensure
there is enough water.
Before serving, add red vinegar, mix well. Check seasonings.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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