| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Vegan |
Soup |
4 |
Servings |
INGREDIENTS
| 1 |
|
Onion; chopped |
| 2 |
|
Carrots; chopped |
|
|
Oil; not virgin olive |
|
|
Herbs: bay leaf; basil, marjoram; rosemary |
|
|
Spices: cumin; tumeric, coriander; ginger, garlic powder; chili powder |
| 1 |
c |
Lentils |
| 1 |
cn |
Tomatoes; (1-lb? 14 oz? I forget) |
| 3 |
c |
Water |
| 1 |
ts |
Salt |
|
|
Grated swiss cheese (optional) |
INSTRUCTIONS
In soup pot, saute onion and carrots til onions soft. Add herbs,
approximately 1/4 tsp. each of basil, marjoram, and rosemary. (ok without
marjoram and basil) Stir about 2 minutes to soften herbs. Add lentils and
stir about 2 minutes more. Add water, tomatoes, salt and spices. Add the
spices in the order given, adjusting quantities by smell. Use LOTS of
cumin. After all added, you can go back and adjust seasonings. Cover and
simmer til done, maybe 45 minutes. You can sprinkle the cheese on top of
each bowl, unless you want strictly vegan food.
REC.FOOD.RECIPES
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
A Message from our Provider:
“The Will of God will never take you to where the Grace of God will not protect you.”