Lentil vegetable soup

Yield: 8 servings

Measure 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

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

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