| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Lentils, Quick, Soup | 8 | Servings | ||
INGREDIENTS
| 3 | T | 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 | t | Basil, dried crumbled |
| 1 | Onion, chopped | |
| 3 | Cloves Garlic, minced | |
| 3 | Tomato sauce, 8 oz. cans | |
| 1 | c | Brown rice |
| 3 | Carrots, sliced | |
| 2 | Potatoes, red diced | |
| 1 | t | Thyme, dried crumbled |
INSTRUCTIONS
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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