| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetarian | Soups/stews, Restaurant, Washington | 1 | Servings | |
INGREDIENTS
| 1 1/2 | c | Lentils |
| 9 | c | Water |
| 3 | Cloves garlic; crushed | |
| 1 | lg | Carrot; cut small |
| 1 | md | Onion; finely diced |
| 1/4 | bn | Celery; finely diced |
| 1/2 | ts | Black pepper; ground |
| 1/4 | tb | Basil |
| 1/4 | tb | Oregano |
| 1/4 | tb | Thyme |
| 2 | Bay leaves; whole | |
| 1/4 | bn | Parsley; finely chopped |
| 28 | oz | Tomatoes; diced in juice, OR pureed tomatoes |
| 1 | ts | Salt; (or to taste) |
INSTRUCTIONS
Rinse lentils. Place all ingredients in a heavy kettle and bring to a boil. Lower heat and simmer for at least an hour. Add more water if necessary. Note: This soup (as with all legume soups) is best made a day or two before serving. For variety add cooked white or wild rice. If you don't care about this soup being a vegetarian offering, add knockwurst, kielbasa or ham. Makes 10 to 12 cups. Source: Barbara Williams, Coasting & Cooking Bk #4 -- Washington & Oregon, 1997. ISBN:0-9609950-2-1 Typed and MC_Busted for you by Brenda Adams <adamsfmle@sprintmail.com> Recipe by: Orcas Hotel, Orcas Island, Wash.
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