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Post by braided-rug on Feb 22, 2006 15:34:29 GMT 10
Lentil Soup
1 carrot 1 onion 1 stick celery 1/2 oz butter 1 tab oil 8oz bacon bones 8oz lentils (brown or green) 13oz can tomatoes 5 cups water 2 beef stock or bullion cubes pepper 2 tabs chopped parsley
Peel and chop onion and carrot, chop celery, heat butter and oil in pan, add onion, celery and carrot, cook, stirring until onion is transparent. Add bacon bones, lentils, undrained tomatoes (crush tomatoes with fork or potato masher), water and crumbled stock cubes. Cover, bring to boil, reduce heat, simmer covered 1 1/2 hours or until lentils are as tender as desired. Remove and discard bacon bones, season with pepper, add parsley. Serves 4.
Variation: No bacon bones, more water 2 cups, 4 zucchini, 1/2 teas. curry powder, no parsley.
Another variation:
4 scallions/spring onions 1 large onion no carrot 3 celery ribs 6 zucchini parsley (handful) 1/3 cup peas 1/3 cup rice 2/3 cup red lentils can tomatoes 4 chicken bullion cubes 1/2 teas curry 5 cups water 1 teas salt.
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