| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy |
Italian |
Soups, Italian, Beans |
8 |
Servings |
INGREDIENTS
| 1 |
lb |
Lentils |
| 1 |
lg |
Carrot, cut bite size |
| 1/4 |
c |
Onion, chopped |
| 3 |
|
Fresh tomatoes, peeled, seeded and chopped |
| 8 |
c |
Water |
| 1 |
|
Stalk celery, cut bite size |
| 1 |
|
Bay leaf |
| 2 |
c |
Cooked Ham, diced |
|
|
Parmesan cheese |
INSTRUCTIONS
Rinse lentils, place in soup kettle, cover with 8 cups of water. let come
to a boil. Add ham to lentils and cook slowly for 45 minutes, letting
flavors develop. In separate pan, saute onion, celery, and carrot in oilve
oil, add salt, pepper, tomatoes, and bay leaf. Cook for about 20 minutes.
Add vegetable mixture to lentils; simmer for 10 minutes longer, until
lentils and vegetables are tender. Serve with Parmesan cheese.
Posted to MM-Recipes Digest by Paula <demoness@bellatlantic.net> on Sep
01, 1998
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