oops, oops, oops, sorry!

[Guest guest]

To head off the assault, someone just let me know that on eof the recipes I put

through calls for rendered animal! I was obviously having *too* much fun

searching out the recipes and playing with McTagit to read the ingredients

beyond a simple scan for what sort of broth was called for! I am so sorry!

 

So, the offending item can be substituted (I believe in equal portion) with

Crisco or stick butter/margarine.

 

I was also informed that sheet gelatin has no veg substitute. I wondered about

that, but thought I'd put it out there in case someone knew a substitute.

 

See, I just need to post smaller batches, more often! I just love recipes so

much, and rarely get a chance to cook anything real, but here is a recipe for

the *Best* Lentil Soup, modifyed by my friend Susannah (from Moosewood?) and

then more by me, to the work of art it now is.

 

Rudy

 

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<mx2 source= " MasterCook 5.0 " date= " August 27, 2000 " >

<Summ>

<Nam>

Susannah & apos;s Lentil Soup

</Nam></Summ>

<RcpE name= " Susannah & apos;s Lentil Soup " author= " " >

<RTxt>

<![CDATA[

* Exported from MasterCook *

 

Susannah's Lentil Soup

 

Recipe By :

Serving Size : 0 Preparation Time :0:00

Categories : All Greens

Lentil sent to vr

soup

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 Tablespoons olive oil

2 med onions -- chopped (2-3 cups)

3 carrots -- coarsely grated

4 cloves garlic -- chopped (4 to 6)

3/4 teaspoon Marjoram -- crumbled

3/4 teaspoon thyme leaves

1 teaspoon cumin -- or more, to taste

1 28 oz. can diced tomatoes w/juice

7 1/2 cups broth (3 boullion cubes)

2 potatoes -- chopped (2 to 3)

1 1/2 cups lentils

1 small bunch greens, such as kale or chard -- washed, and

chopped

1 1/2 teaspoons salt

1/2 teaspoon pepper

6 ounces dry white cooking wine -- extremely optional

1/3 cup parsley, fresh

grated cheddar cheese -- for garnish

 

Sautee in olive oil onions, carrots, garlic, and the spices 3-5 minutes, while

boullion dissolves in water.

Add tomatoes, lentils and potatoes to the water, as well as sautee mixture.

Simmer for app. 1 hour.

 

Add greens app. 10 min. before end of cooking, and add salt, pepper and wine

last 5 minutes.

 

Garnish with parsely and grated cheddar cheese

 

 

Cuisine:

" Irish "

 

- - - - - - - - - - - - - - - - - - -

 

Per serving: 1611 Calories (kcal); 31g Total Fat; (16% calories from fat); 92g

Protein; 255g Carbohydrate; 0mg Cholesterol; 3329mg Sodium

Food Exchanges: 14 Grain(Starch); 7 Lean Meat; 8 1/2 Vegetable; 0 Fruit; 5 1/2

Fat; 0 Other Carbohydrates

 

Serving Ideas : I've never used the cooking wine, and only very rarely the p

 

NOTES : This is how I get through the winter! A fantastic pantry soup (since I

always have some Kale on hand in late fall!), fast and filling. I've never

actually used the wine, being a sweet white wine person, but it's been in the

recipe, so have at!

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

 

]]>

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<Serv qty= " 0 " />

<PrpT elapsed= " 0:00 " />

<CatS>

<CatT>

All

</CatT>

<CatT>

Greens

</CatT>

<CatT>

Lentil

</CatT>

<CatT>

Sent to Vr

</CatT>

<CatT>

Soup

</CatT>

</CatS>

<IngR name= " olive oil " unit= " Tablespoons " qty= " 2 " ></IngR>

<IngR name= " onions " unit= " med " qty= " 2 " >

<IPrp>

chopped (2-3 cups)

</IPrp>

</IngR>

<IngR name= " carrots " qty= " 3 " >

<IPrp>

coarsely grated

</IPrp>

</IngR>

<IngR name= " garlic " unit= " cloves " qty= " 4 " >

<IPrp>

chopped (4 to 6)

</IPrp>

</IngR>

<IngR name= " Marjoram " unit= " teaspoon " qty= " 3/4 " >

<IPrp>

crumbled

</IPrp>

</IngR>

<IngR name= " thyme leaves " unit= " teaspoon " qty= " 3/4 " ></IngR>

<IngR name= " cumin " unit= " teaspoon " qty= " 1 " >

<IPrp>

or more, to taste

</IPrp>

</IngR>

<IngR name= " diced tomatoes w/juice " unit= " 28 oz. can " qty= " 1 " ></IngR>

<IngR name= " broth (3 boullion cubes) " unit= " cups " qty= " 7 1/2 " ></IngR>

<IngR name= " potatoes " qty= " 2 " >

<IPrp>

chopped (2 to 3)

</IPrp>

</IngR>

<IngR name= " lentils " unit= " cups " qty= " 1 1/2 " ></IngR>

<IngR name= " bunch greens, such as kale or chard " unit= " small " qty= " 1 " >

<IPrp>

washed, and chopped or ripped into bite-size pieces

</IPrp>

</IngR>

<IngR name= " salt " unit= " teaspoons " qty= " 1 1/2 " ></IngR>

<IngR name= " pepper " unit= " teaspoon " qty= " 1/2 " ></IngR>

<IngR name= " dry white cooking wine " unit= " ounces " qty= " 6 " >

<IPrp>

extremely optional

</IPrp>

</IngR>

<IngR name= " parsley, fresh " unit= " cup " qty= " 1/3 " ></IngR>

<IngR name= " grated cheddar cheese " >

<IPrp>

for garnish

</IPrp>

</IngR>

<IngR></IngR>

<DirS>

<DirT>

Sautee in olive oil onions, carrots, garlic, and the spices 3-5 minutes, while

boullion dissolves in water. & #013; & #010; Add tomatoes, lentils and potatoes to

the water, as well as sautee mixture. Simmer for app. 1 hour.

& #013; & #010; & #013; & #010;Add greens app. 10 min. before end of cooking, and add

salt, pepper and wine last 5 minutes. & #013; & #010; & #013; & #010;Garnish with

parsely and grated cheddar cheese & #013; & #010;

</DirT>

</DirS>

<Natn>

Irish

</Natn>

<SrvI>I & apos;ve never used the cooking wine, and only very rarely the parsley.

It & apos;s really an excellent soup -- the best lentil soup I & apos;ve ever had.

Plus, it & apos;s a great pantry soup -- I almost always have all the ingredients

on hand!

</SrvI>

<Note>

This is how I get through the winter! A fantastic pantry soup (since I always

have some Kale on hand in late fall!), fast and filling. I & apos;ve never

actually used the wine, being a sweet white wine person, but it & apos;s been in

the recipe, so have at!

</Note>

</RcpE></mx2>