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Lentil Soup (vrg)

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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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