| 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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