| 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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