Lentil creole soup

Yield: 1 Servings

Measure Ingredient
1 cup Lentils
2 quarts Boiling water
1 Red onion
1 Stalk celery
1 Green bell pepper
1 Sweet red bell pepper
1 teaspoon Salt
1 teaspoon Veg. broth powder
1 teaspoon Brown sugar
1 tablespoon Basil
5 tablespoons Tomato puree
2 tablespoons Flour
Fresh-ground black pepper

It's cooling down here in Alberta, so a group of us organized one last kayaking trip on the Red Deer River, to be followed by a pot luck dinner.

By 5PM Saturday we were back at camp, with many smiles after being Maytagged in the river and staring at the fall colours in the valley. My two-burner Coleman stove, plus a copy of "The Vegetarian Epicure" by Anna Thomas (recipes modified appropriately) yielded up the following treats: Douse the lentils with the boiling water, and let them stand, covered, for about an hour. Chop the onion and celery stalk and saute in veg. broth.

Seed the peppers, cut them into fairly wide strips, and saute with the onion. Add the vegetables to the lentils, and stir in the salt, broth powder, brown sugar and basil. Cook over a low flame for about an hour and a half. Then mix the tomato puree and flour with a little of the hot soup, and return to the pot. Adjust seasoning, grind black pepper over top, and serve with hot sauce on the side.

Posted to fatfree digest V96 #285 Date: Tue, 15 Oct 1996 13:46:37 -0600 From: Mike MacGregor <macg@...>

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