Lentil Soup
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| |
| 1 cup | lentils |
| 1/2 bunch | celery |
| 2 large | onions |
| 1 | leek (optional) |
| 2 medium | carrots |
| 2 - 3 | jalapenos (optional) |
| 4 - 5 | toes garlic (minced) |
| 1 small | zucchini |
| 2 | 16oz cans tomatoes or 2 lb fresh, skinned |
| 1 bottle | of beer |
| 1 can | vegetable broth |
| 5 - 6 large | mushrooms |
| 1 Tbsp | margarine |
| 1 tsp | peppercorns |
| 3 - 4 | whole bay leaves |
| 4 | whole cloves |
| 1 medium | potato |
| 2 - 3 envelope | wash. broth & seas. mix |
| 1 tsp | italian seasoning or dried oregano |
| 1 pinch | allspice |
| | oil for sauteing |
| |
| wash lentils. in a 5 qt pot, saute finely chopped celery, onions, leek, |
| carrots & jalapenos until nicely browned, add garlic, saute another couple |
| of mins; push everything aside, melt margarine, add coarsely diced |
| mushrooms, saute for a bit, stir everything together. add the tomatoes |
| (all chopped up) and their juice, the bottle of beer, add zucchini and |
| spices. simmer for about 20-25 mins, then add the potato (shredded with |
| the skin) to thicken it up. simmer for a while longer until the lentils |
| are done. check every so often, add some tomato juice or water if it gets |
| too thick. adjust taste with whatever seems necessary. serve with crusty |
| bread, also have a cruet of white vinegar handy, a few drops do something |
| really dramatical for the taste of this soup. it also freezes well. |
| |
| note: before serving, fish out the bay leaves. try to remove the |
| cloves--if you can find them (not an easy task in this brown soup). |
| whatever you do -- try not to bite down on a clove. |
| |
| serving suggestion: while reheating your soup, add a couple of tofu |
| weiners. |
| when done, cut weiners in half, bung them between a couple of slices of |
| toasted pumpernickel or rye bread. apply grey poupon mustard for a tasty |
| side to your soup. |
| |
| niki |
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| (ID: 12173) Mirror: rec.food.recipes: Thu, Jun 19, 2003 |