| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Jewish | 1 | Servings | |
INGREDIENTS
| 1/2 | A cup of dried red lentils | |
| Water | ||
| Salt; a little white pepper | ||
| 1 | Tblspoon soup powder; (or cube), up to 2 | |
| 1 | ts | Marjoram |
| 1 | tb | Olive oil |
| 1/2 | c | Soyamilk; (instead of cream), up to 1 |
| A few fresh leaves of basil; chopped |
INSTRUCTIONS
I have been receiving the jewish-food digest for a while and enjoying the recipes and messages. Although I kept wondering how everyone finds the time to keep in touch, posting recipes and still keep on living. I have some recipes of my own, that are probably variations on a subject, but I usually don't remember where my ideas originated. May be someone might be interested in a red lentil soup I made (almost by mistake). Control and wash the lentils. (I changed the water a few times). Left them soaking for the night. Add some water and cook them until they almost disintegrated, (-+ 1/2 hour). Add salt, pepper and the other taste giving ingredients, leaving the soyamilk, the olive oil and basil to the end. Once I added slices of frankfurters and one sliced potato while cooking. Very nice result! The soymilk (Alpro) has added sugar and calcium in it and it tastes quite like fat milk. I found it very useful as an addition instead of cream or milk. Posted to JEWISH-FOOD digest by Danielle & Micky Latowicki <latowick@actcom.co.il> on Apr 02, 1998
A Message from our Provider:
“We ought to give thanks for all fortune: if it is good, because it is good, if bad, because it works in us patience, humility and the contempt of this world and the hope of our eternal country. #C.S. Lewis”