Creole lentil soup

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

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.

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