| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
Swiss |
|
6 |
Servings |
INGREDIENTS
| 1 1/2 |
c |
Chopped onions |
| 1 |
ts |
Safflower oil |
| 1/3 |
c |
Dry white wine |
| 1 |
c |
Carrots — julienned |
| 2 |
c |
Chopped tomatoes |
| 1/2 |
ts |
Dried thyme |
| 1/2 |
ts |
Dried marjoram |
| 1 |
c |
Washed lentils — uncooked |
| 3 |
c |
Defatted Chicken Stock or |
|
|
Veal Stock |
| 3 |
tb |
Miso (dissolved in 1/3 cup |
|
|
Hot water) |
| 1/2 |
c |
Grated Swiss cheese |
|
|
Grated carrots — for |
|
|
Garnish |
|
|
Chopped green onions |
INSTRUCTIONS
1. In a large stockpot over medium-high heat, saute onions in oil and wine
until soft but not browned. Add carrots, tomatoes, thyme, and marjoram, and
continue to cook, stirring frequently, for 10 minutes.
2. Add lentils and cook for 2 more minutes. Add stock and bring to a boil.
Lower heat to simmer and cook, covered, until lentils are soft (about 30
minutes).
3. Before serving, remove pot from heat and stir in miso. To serve, add
about 2 tablespoons grated cheese to the bottom of each bowl and ladle soup
on top. Garnish with grated carrots and chopped green onions.
Makes 6 cups.
Recipe By : the California Culinary Academy
From: Emory!rahul.Net!watson@sunshine.Edate: Fri, 25 Mar 1994 07:48:43
~0800 (
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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