lentil soup

[Guest guest]

* Exported from MasterCook *

 

Thick Lentil Soup

 

Recipe By :Coleen Sturgill, Corona, CA

Serving Size : 4 Preparation Time :0:00

Categories : Dry Bean Soups

 

Amount Measure Ingredient -- Preparation Method

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

1 cup dried lentils

4 cups water

1 tablespoon salt

1/2 teaspoon dried thyme leaves

1/2 teaspoon dried marjoram leaves

4 large onions

4 carrots

1/4 cup salad or olive oil

2 fresh or canned tomatoes

1/4 cup chopped parsley

2 tablespoons dry sherry

1/4 cup grated Swiss or Gruyere cheese -- (1/4 to 3/4)

 

Put lentils in a strainer and rinse thoroughly under cold running water. Sort

lentils; remove and discard any pieces of stone or dirt that remain. Put lentils

in a 4-quart kettle and add water. Cover and let stand at room temperature for 1

hour.

 

Add salt, thyme and marjoram leaves to lentils and water in kettle. Place over

high heat and bring to a boil. Cover; reduce heat to low and simmer for 1 hour.

Be careful not to cook lentils too fast (liquid in the pot will bubble over the

rim of the kettle).

 

Peel onions and carrots. Using a large French chef's or a food processor fitted

with a steel chopping blade, chop onions very fine. Using a sharp thin bladed

knife, dice carrots into 1/4-inch pieces.

 

In a large skillet, heat oil over moderately high heat. When hot, add onions and

carrots and cook for 10 to 15 minutes, stirring frequently with a wooden spoon

until vegetables are tender but not browned. Coarsely chop fresh or canned

tomatoes.

 

Add onion and carrot mixture, chopped tomatoes, parsley and sherry to lentils in

the kettle. Cover kettle and simmer lentil mixture for about 1 hour longer or

until lentils are tender and most of liquid is absorbed.

 

To serve: Put lentil soup in a heated soup tureen and sprinkle cheese over the

top. Or put 1 to 2 tablespoons grated cheese in each individual serving bowl and

ladle soup over the top.

 

 

Description:

" garnish with cheese "

Source:

" Riverside Press Enterprise 2001-11-14 "

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

 

Per Serving (excluding unknown items): 404 Calories; 16g Fat (36.0% calories

from fat); 18g Protein; 48g Carbohydrate; 20g Dietary Fiber; 6mg Cholesterol;

1666mg Sodium. Exchanges: 2 Grain(Starch); 1 1/2 Lean Meat; 3 1/2 Vegetable; 3

Fat.

 

NOTES : Lisa Parks of Riverside wanted a recipe for lentil soup that was both

delicious and filling. Coleen Sturgill of Corona hopes this recipe will answer

the request.

 

Nutr. Assoc. : 0 0 0 0 3128 0 0 986 1514 0 0 1466

 

=-=-~-=-=-~-=-=-~-=-=-~-=-=-~-=-=-~-=-=-~

Kitpath's Riverside, Recipes and Things Mastercook

Cookbooks: http://home.earthlink.net/~kitpath/

New: Lots of California Produce Recipes