Guest guest Report post Posted September 7, 2006 I made a great soup (even my kids ate it!) last night with two med/large zuchinni (courgette?) from the garden. Saute ~ 2 cloves minced garlic in margarine. Add shredded zuchinni, 4 to 6 cups water (enough to rinse the food processor twice), 1/2 lb dried lentils, oregano, parsley, thyme (dried, to taste) and a pinch of ground red pepper -- not quite an 1/8 tsp. Add ~ 2 1/2 tsp salt, or to taste. Simmer for up to an hour, while popovers/biscuits bake. Jo Quote Share this post Link to post Share on other sites
