| 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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