Lentil soup #05

Yield: 4 Servings

Measure Ingredient
1 \N Bag lentils (up to)
2 cups Carrots; chopped fine (I like to use a little more carrots)
1½ cup White or yellow onion; chopped fine
1 cup Celery; chopped fine
\N \N Salt
\N \N Pepper
\N \N Cayenne pepper (optional)

Wash your lentils well, and check them for rocks and bugs, etc. Combine the lentils and the vegetables in a big pot with about 4 cups of water (that's an estimate, use a little more if that doesn't seem like enough, but try not to use *too much*). Bring this to a boil, and then let it simmer until it has cooked down some and your lentils are soft. Then take the soup a cupful at a time and blend it in your blender until it is smooth (you will need a second pot to transfer it into after blending it). Your soup should be fairly thick by now, and bring it to a boil once again, and then let it simmer another fifteen or twenty minutes. Last but not least, add 1 whole teaspoon of pepper, a teaspoon of salt, and a couple of pinches of cayenne pepper.

The original recipe for this soup said to serve it with a dab of sour cream in the center of the bowl, which seems odd to me, but it's kind of tasty in a strange way. It's also very good with pita bread or any kind of Indian bread because it's very thick and easy to pick up with a hunk of bread.


From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, .

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