| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | French | Soups | 6 | Servings |
INGREDIENTS
| 4 | oz | Red Lentils, rinsed and |
| drained | ||
| 1 | Potato, peeled and chopped | |
| 1 | Onion, peeled and chopped | |
| 2 | Carrots, Peeled And Chopped | |
| 3 | Bacon slices, Chopped | |
| 8 | oz | Butter Beans, Canned |
| Drained | ||
| 8 | oz | Kidney beans, canned |
| Drained | ||
| 2 | oz | Tomato puree |
| 1 | Clove Garlic, Chopped | |
| 1 | Mixed herbs, Dried | |
| 1 | pn | Salt |
| 1 | pn | Pepper |
INSTRUCTIONS
Rinse Lentils in cold water, place in large pan, cover with fresh cold water. Bring to boil. Boil vigourously for ten minutes, removing any scum that forms. Whilst lentils are cooking, prepare the carrots, onion, potato, bacon, and garlkic When lentils have finished boiling, add the carrots, onion, potato, bacon, and garlic. Simmer for about 1.5 hours, until vegetables are soft. Top up with water as required. Add salt and pepper. 4.After an hour, add the canned beans, tomato puree, and mixed herbs 5. When cooked, pass through a food processor to puree. The consistency is to your own taste. Serving Ideas : Serve with Crusty French Bread NOTES : A family favourite here, especially on those cold winter days. Recipe by: Stephanie May Posted to Bakery-Shoppe Digest V1 #429 by Ian May <ianmay@bgarden.demon.co.uk> on Dec 2, 1997
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