| 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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