CATEGORY |
CUISINE |
TAG |
YIELD |
|
Vegetarian |
Sept., Veg-cook |
4 |
Servings |
INGREDIENTS
2 |
|
Shallots, finely chopped |
INSTRUCTIONS
small yellow onion, finely chopped 2 teaspoons olive oil 3 cups
water 1 cup dry green lentils 1 red potato, peeled and finely diced
1 large tomato, peeled and diced 1 small stalk celery, diced 1
small carrot, slivered 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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