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Lentil Soup (Vrg)

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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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