Yield: 6 Servings
Measure | Ingredient |
---|---|
1 cup | Lentils |
2 quarts | Boiling water |
1½ teaspoon | Salt |
1 each | Onion, chopped |
1 each | Celery stalk, chopped |
1 small | Green bell pepper, chopped |
1 small | Red bell pepper, chopped |
3 tablespoons | Vegetable oil |
1 teaspoon | Vegetable broth powder |
1 teaspoon | Brown sugar |
1 each | Bay leaf |
4 tablespoons | Tomato paste |
2 tablespoons | All purpose flour |
\N \N | Pepper |
Douse the lentils in the boiling water, add the salt & let them stand, covered, for an hour. Heat the oil in a pot and add to the vegetable broth powder. Add the diced vegetables, brown sugar, and a bay leaf, and saute for a few minutes before adding it all to the lentils. Cook over a low heat for about 1½ hours. Mix together the flour and the or tomato puree. Add a little of the hot soup, stirring well, then return it all to the pot. Grind in some black pepper, heat through, and serve.