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LENTIL SOUP 2 c. dry lentils, rinsed 6 c. vegetable stock 3 Tbsp. olive oil 1 large onion, chopped 2 celery stalks and tops, chopped 2 carrots, sliced in circles 1 garlic clove, minced 2 c. stewed tomatoes 1/4 c. lemon juice 2 Tbsp. fresh parsley, chopped 1/2 tsp. thyme 1/2 tsp. marjoram 3 Tbsp. tamari (soy sauce) 2/3 c. Monterey Jack cheese Place lentils in a large soup pot. Add stock and simmer in a covered pot until tender, about 45 minutes. While the lentils are cooking, saute onion, celery, carrots and garlic in oil. Saute for 3 minutes. Add this mixture to the cooked lentils and stock. Also add the tomatoes, lemon juice, pars- ley, seasonings and tamari. Simmer for about 20 to 30 minutes or until soup is well blended. When ready to serve, sprinkle cheese in the bottom of soup bowl and ladle in the soup. Serves 6. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |