| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Soups, Main dish |
4 |
Servings |
INGREDIENTS
| 1 |
|
Env. Soup Mix * |
| 16 |
oz |
(1 can) Chick Peas ** |
| 14 1/2 |
oz |
(1 can) Tomatoes **** |
| 1 |
|
Large Stalk Celery ***** |
| 2 |
ts |
Ground Cumin |
| 1/4 |
ts |
Crushed Red Pepper |
| 4 |
c |
Water |
| 16 |
oz |
(1 can) Red Kidney Beans *** |
| 1 |
c |
Lentils, Rinsed & Drained |
| 1 |
tb |
Chili Powder |
| 1 |
|
Med. Clove Garlic Fine Chop |
INSTRUCTIONS
* One of the following soup mixes can be used. Onion, Onion-Mushroom,
Beefy Mushroom.
** Use either chick peas or garbanzos, rinsed and drained.
*** Rinse and drain the Kidney beans.
**** Tomatoes should be whole peeled tomatoes UNdrained and chopped.
***** Celery stalk should be coarsely chopped.
In large saucepan or stockpot, combine all ingredients. Bring to a boil,
then simmer, covered, stirring occasionally, 20 minutes or until lentils
are almost tender. Remove cover and simmer, stirring occasionally, an
additional 30 minutes or until liquid is almost absorded and lentils are
tender. Serve, if desired, over hot cooked brown or white rice and top
with shredded cheddar cheese.
Makes about 4 (2 cup) servings.
From the "Lipton Creative Cookery Cookbook", from Rich, Sysop, New Cook BBS
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/soup.zip
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