| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetarian | Veg-cook, Sept. | 4 | Servings | |
INGREDIENTS
| 2 | shallots, finely chopped | |
| 2 | teaspoons olive oil | |
| 3 | cups water | |
| 1 | cup dry green lentils | |
| 1 | small stalk celery, diced | |
| 1 | small carrot, slivered |
INSTRUCTIONS
1 small yellow onion, finely chopped 1 red potato, peeled and finely diced 1 large tomato, peeled and diced 1/4 cup freshly chopped parsley Salt and pepper to taste Dry croutons or chopped chives In a deep soup pot, saut shallots and onions in heated oil. Add water and lentils and bring to a boil. Reduce heat and simmer, adding more water if needed to keep the three-cup level of liquid. Cook lentils until barely tender. Add all other vegetables and seasonings. Continue cooking at least 20 minutes longer. Fork-mash or puree mixture. Serve warm, garnished with croutons or chives. Total Calories Per Serving: 224 Fat: 3 grams This article was originally published in the July/August 1994 issue of the _Vegetarian_Journal_, published by The Vegetarian Resource Group. From: bobbi@clark.net (Bobbi Pasternak). rfvc Digest V94 Issue #204, Sept. 22, 1994. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/vegcook2.zip
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