| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
|
1 |
Servings |
INGREDIENTS
| 6 |
oz |
Red lentils |
| 1 |
|
Onion |
| 2 |
pt |
Stock |
| 1 |
tb |
Tomato puree |
| 1 |
ts |
Yeast extract |
| 1 |
tb |
Lemon juice |
|
|
Salt and black pepper |
|
|
Parsley |
INSTRUCTIONS
Clean and wash the lentils. Place them in a large pan of the stock, with
the peeled onions and a large TSP of salt. Bring to the boil and simmer
until very soft, about 20 minutes. Cool slightly, remove from the heat and
liquidize. Return to the rinsed pan, add lemon juice, tomato puree, yeast
extract and black pepper. Reheat and add a little more stock if too thick.
Sprinkle with chopped parsley.
Adapted from "Healthy eating for a new age" by Joyce D'Silva.
Posted to fatfree digest by "andy&shell" <andy.shell@virgin.net> on Dec 2,
1998, converted by MM_Buster v2.0l.
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