| 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”