Name: Lentil Vegetable Soup
Ingredients: 3 tb Olive oil; 1 Green bell pepper; chopped; 8 c Water; 1 1/2 c Lentils; 1 c Dry white wine; 3 Celery; sliced; 2 Zucchini; sliced; 1 ts Basil; dried, crumbled; 1 Onion; chopped; 3 Cloves Garlic; minced; 3 cn Tomato sauce; (8 oz. cans); 1 c Brown rice; 3 Carrots; sliced; 2 Potatoes; red, diced; 1 ts Thyme;dried, crumbled

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CATEGORY	CUISINE	TAG	YIELD
		Soup, Lentils, Quick	8	Servings

INGREDIENTS

3	tb	Olive oil
1		Green bell pepper; chopped
8	c	Water
1 1/2	c	Lentils
1	c	Dry white wine
3		Celery; sliced
2		Zucchini; sliced
1	ts	Basil; dried, crumbled
1		Onion; chopped
3		Cloves Garlic; minced
3	cn	Tomato sauce; (8 oz. cans)
1	c	Brown rice
3		Carrots; sliced
2		Potatoes; red, diced
1	ts	Thyme;dried, crumbled

INSTRUCTIONS

NORMA WRENN
Heat oil in heavy large saucepan over medium-high heat. Add onions, green
bepper and garlic and saute until tender, about 5 minutes. Add remaining
ingredients. Cover and simmer until ltentils and rice are tender and soup
is thick, about 1 hour, 15 minutes. Season with salt and pepper.
Source:  Bon Appetit 1/92
Posted to MM-Recipes Digest V4 #300 by "Deborah Kühnen"
<DEBKUHNEN@classic.msn.com> on Nov 19, 97

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