Lentil vegetable soup
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | tablespoons | Olive oil |
| 1 | each | Green bell pepper; chopped |
| 8 | cups | Water |
| 1½ | cup | Lentils |
| 1 | cup | Dry white wine |
| 3 | eaches | Celery; sliced |
| 2 | eaches | Zucchini; sliced |
| 1 | teaspoon | Basil; dried, crumbled |
| 1 | each | Onion; chopped |
| 3 | eaches | Cl Garlic; minced |
| 3 | cans | Tomato sauce; (8 oz. cans) |
| 1 | cup | Brown rice |
| 3 | eaches | Carrots; sliced |
| 2 | eaches | Potatoes; red, diced |
| 1 | teaspoon | Thyme;dried, crumbled |
Directions
Heat oil in heavy large saucepan over medium-high heat. Add onions, green bepper and garlic and saute until tender, about 5 minutes. Add remaining ingredients. Cover and simmer until ltentils and rice are tender and soup is thick, about 1 hour, 15 minutes.
Season with salt and pepper. Recipe from "Too Busy To Cook", Bon Appetit, January, 1992.
Courtesy of Shareware RECIPE CLIPPER 1⅒