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