Lentil Soup (Vrg)

Title: Lentil Soup (Vrg)

Categories: Veg-cook, Sept.

Yield: 4 servings

2 shallots, finely chopped

1 small yellow onion, finely chopped

2 teaspoons olive oil

3 cups water

1 cup dry green lentils

1 red potato, peeled and finely diced

1 large tomato, peeled and diced

1 small stalk celery, diced

1 small carrot, slivered

1/4 cup freshly chopped parsley

Salt and pepper to taste

Dry croutons or chopped chives

In a deep soup pot, saut shallots and onions in heated oil. Add water and lentils and bring to a boil. Reduce heat and simmer, adding more water if

needed to keep the three-cup level of liquid. Cook lentils until barely

tender. Add all other vegetables and seasonings. Continue cooking at

least 20 minutes longer. Fork-mash or puree mixture. Serve warm, garnished

with croutons or chives.

224 Fat:

3 grams

This article was originally published in the July/August 1994 issue of the

Vegetarian

Journal

, published by The Vegetarian Resource Group.

94 Issue

204, Sept.

22, 1994. Formatted by Sue Smith, S.Smith

34, TXFT

MMCONV. --