Name: Lentil Soup #05
Ingredients: 1 Bag lentils (up to); 2 c Carrots; chopped fine (I like to use a little more carrots); 1 1/2 c White or yellow onion; chopped fine; 1 c Celery; chopped fine; Salt; Pepper; Cayenne pepper (optional)

CATEGORY	CUISINE	TAG	YIELD
	Indian	Soup	4	Servings

INGREDIENTS

1		Bag lentils (up to)
2	c	Carrots; chopped fine (I like to use a little more carrots)
1 1/2	c	White or yellow onion; chopped fine
1	c	Celery; chopped fine
		Salt
		Pepper
		Cayenne pepper (optional)

INSTRUCTIONS

Wash your lentils well, and check them for rocks and bugs, etc.  Combine
the lentils and the vegetables in a big pot with about 4 cups of water
(that's an estimate, use a little more if that doesn't seem like enough,
but try not to use *too much*). Bring this to a boil, and then let it
simmer until it has cooked down some and your lentils are soft. Then take
the soup a cupful at a time and blend it in your blender until it is smooth
(you will need a second pot to transfer it into after blending it). Your
soup should be fairly thick by now, and bring it to a boil once again, and
then let it simmer another fifteen or twenty minutes. Last but not least,
add 1 whole teaspoon of pepper, a teaspoon of salt, and a couple of pinches
of cayenne pepper.
The original recipe for this soup said to serve it with a dab of sour
cream in the center of the bowl, which seems odd to me, but it's kind of
tasty in a strange way. It's also very good with pita bread or any kind of
Indian bread because it's very thick and easy to pick up with a hunk of
bread.
REC.FOOD.RECIPES
From rec.food.cooking archives.  Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.

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