Yield: 6 Servings
|1 tablespoon||Olive oil|
|1 medium||Onion, finely chopped|
|3 \N||Cloves garlic, finely chopped|
|2 mediums||Carrots, finely diced|
|1 \N||16-oz jar salsa, medium or hot|
|1 teaspoon||Salt, or to taste|
|\N \N||Freshly ground black pepper, to taste|
|1 tablespoon||Lime juice|
|\N \N||Tabasco sauce|
1. Heat the olive oil in a large pot. Add the onion, garlic and carrots; saute until softened, about 10 minutes.
2. Stir in the water, lentils and salsa. Cover and bring the soup to a boil; reduce the heat so that it bubbles without boiling too hard. Stir occasionally. Simmer about 45 minutes, or until the lentils are tender.
3. Stir in the salt, pepper and lime juice. Adjust the seasonings and serve with hot pepper sauce.
NOTES : From "The Supper Book" by Marion Cunningham. MC formatted 2/25/97 by MsRooby@...
Recipe by: Seattle Times, ⅛/97 Posted to MC-Recipe Digest V1 #485 by "Rooby" <MsRooby@...> on Feb 26, 1997.