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Lentil Soup (san Juan Islands)

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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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