| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetarian | Restaurant, Soups/stews, Washington | 1 | Servings | |
INGREDIENTS
| 1 1/2 | c | Lentils |
| 9 | c | Water |
| 3 | Cloves garlic, crushed | |
| 1 | Carrot, cut small | |
| 1 | Onion, finely diced | |
| 1/4 | Celery, finely diced | |
| 1/2 | t | Black pepper, ground |
| 1/4 | T | Basil |
| 1/4 | T | Oregano |
| 1/4 | T | Thyme |
| 2 | Bay leaves, whole | |
| 1/4 | Parsley, finely chopped | |
| 28 | oz | Tomatoes, diced in juice OR |
| pureed tomatoes | ||
| 1 | t | 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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