A Pilgrim's Lentil Pottage

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* Exported from MasterCook *

 

A Pilgrim's Lentil Pottage

 

Recipe By : Vegetarian Times Magazine, November 1995, page 46

Serving Size : 8 Preparation Time :0:00

Categories : Beans And Legumes Soups And Stews

Vegetables

 

Amount Measure Ingredient -- Preparation Method

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

2 teaspoons olive oil

2 cloves garlic -- finely chopped

1 medium onion -- peeled and chopped

8 cups cold water

1 1/2 cups lentils

rinsed well in cold water and drained

3 tablespoons ketchup

1/8 teaspoon ground cloves

1 1/2 teaspoons salt -- or to taste

Freshly ground black popper

 

Makes 8 servings. Vegan

 

Thick soups and stews were called pottage in the 17th and 18th centuries;

more often than not they were the first and last meal of the day.

 

In a large soup kettle, heat oil over medium heat. Stir in garlic, carrots

and onion. Cook, stirring constantly, until vegetables wilt but not brown.

 

Add water, lentils, ketchup, cloves and salt; cover and bring to a

boil. Reduce heat to low and cook, stirring occasionally, 45 minutes or

until lentils are tender. If soup gets too thick, add more water.

 

Reheat before serving, adding pepper. Add vinegar, wine or lemon juice for

extra flavor. Makes 8 servings.

 

VARIATION: If desired, refrigerate overnight to allow flavors to blend.

 

PER SERVING: 11 CALORIES; 7 G PROTEIN; 1 G TOTAL FAT; 19 G CARBOHYDRATE; 0

MG CHOLESTEROL; 477 MG SODIUM; 6 G FIBER

 

 

 

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