Yield: 1 Servings
|½ \N||A cup of dried red lentils|
|\N \N||Salt; a little white pepper|
|1 \N||Tblspoon soup powder; (or cube), up to 2|
|1 tablespoon||Olive oil|
|½ cup||Soyamilk; (instead of cream), up to 1|
|\N \N||A few fresh leaves of basil; chopped|
I have been receiving the jewish-food digest for a while and enjoying the recipes and messages. Although I kept wondering how everyone finds the time to keep in touch, posting recipes and still keep on living. I have some recipes of my own, that are probably variations on a subject, but I usually don't remember where my ideas originated. May be someone might be interested in a red lentil soup I made (almost by mistake).
Control and wash the lentils. (I changed the water a few times). Left them soaking for the night. Add some water and cook them until they almost disintegrated, (-+ ½ hour). Add salt, pepper and the other taste giving ingredients, leaving the soyamilk, the olive oil and basil to the end. Once I added slices of frankfurters and one sliced potato while cooking. Very nice result!
The soymilk (Alpro) has added sugar and calcium in it and it tastes quite like fat milk. I found it very useful as an addition instead of cream or milk.
Posted to JEWISH-FOOD digest by Danielle & Micky Latowicki <latowick@...> on Apr 02, 1998