| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Soups, Stews, And chilis, Tried and t | 6 | Servings | |
INGREDIENTS
| 2 | tb | Unsalted butter |
| 1 | tb | Olive oil |
| 2 | lg | Garlic cloves; peeled and minced |
| 2 | lg | Carrots; peeled and diced |
| 2 | lg | Celery stalks; diced |
| 1 | lg | Onion; peeled and minced |
| 1 | c | Dried lentils |
| 6 | c | Beef bouillon; (or more) |
| Salt | ||
| Freshly ground black pepper |
INSTRUCTIONS
Heat butter and oil over medium heat in a large pot. Add garlic, carrots, celery, and onion, and cook for 2 minutes. Add lentils and 6 cups bouillon and season with salt and pepper. Bring to a boil, reduce heat and simmer, partially covered, for 1 hour and 15 minutes or until lentils are very tender. Remove two cups of the lentils and vegetables from the pot and puree until smooth in a food processor. Return puree to the pot and more bouillon if the soup is too thick. This soup freezes well. Variation: add 1 teaspoon each of cumin and curry powder to the vegetable mixture. Recipe by: unknown origin Posted to MC-Recipe Digest by "slt4@cornell.edu" <slt4@cornell.edu> on Feb 24, 1998
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