| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Dutch |
|
6 |
Servings |
INGREDIENTS
| 3 |
c |
Lentils; any type |
| 7 |
c |
Water or stock; (more as needed) |
| 1 |
tb |
Canola oil or butter; (up to 2) |
| 1 |
c |
Chopped onion |
| 1 |
c |
Minced celery |
| 1 |
c |
Chopped carrots |
| 1 |
tb |
Minced garlic |
| 1 1/2 |
ts |
Salt; (up to 2) |
|
|
Black pepper to taste |
|
|
Few pinches of dried herbs; (thyme, oregano, or basil) |
| 2 |
|
Medium-sized ripe tomatoes; chopped |
| 2 |
tb |
Dry red wine; (optional) |
| 2 |
tb |
Fresh lemon juice |
| 2 |
tb |
Molasses or brown sugar |
|
|
Red wine vinegar for the top |
|
|
Minced scallions for the top; (optional) |
INSTRUCTIONS
Adapted from the original "Moosewood Cookbook" (1977 edition)
Preparation time: an hour or more of cooking (about 10 minutes of work)
1) Place the lentils and water in a soup pot or Dutch oven. Bring to a
boil, lower heat to a simmer, and let cook until the lentils are mushy
(about 45 minutes). Add more water as needed, until the soup is your
favorite consistency. 2) Heat the oil or melt the butter in a medium-sized
skillet. Add the onion, celery, and carrots, and saute over medium heat for
about 10 minutes. Add the garlic, 1 teaspoon salt, pepper, and herbs of
your choice, and sautO about 5 minutes longer. Transfer to the lentils. 3)
Stir in the wine, if desired, the lemon juice and the molasses or brown
sugar. Taste to correct seasonings, then simmer for at least 15 minutes
longer. Serve hot, with a little vinegar drizzled onto each serving, and a
sprinkling of minced scallions on top, if desired.
Posted to MM-Recipes Digest by "Rfm" <Robert-Miles@usa.net> on Sep 21, 98,
converted by MM_Buster v2.0l.
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