|
Greek Lentil Soup ethnic, soups, vegetarian 1 cup red lentils 1 cup brown lentils 6 cup water 3 knorr veg. cubes 1/2 small onion, diced 1 carrot, diced 1 rib celery, diced 1/8 teaspoon celery seed 3 tablespoon dried potato buds* 1 large potato, diced 2 tablespoon olive oil 2 bay leaves 2 teaspoon red wine vinegar (optional) Mix all ingredients except the vinegar in a soup pot and cook until the lentils are very soft, about one hour. Stir in vinegar at the end, and serve. NOTE: Brought soup to boil, turned down and simmered uncovered 45 min. If using homemade veg. stock, add salt to taste. *If thinner soup is desired, omit potato buds, or use lesser amount. Used 3 quart sauce pan. Adapted from: Laurel's Kitchen Typed by Gail & Dale Shipp Yield: 6 servings Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes MENU
The recipes found in this website have been compiled from different websites Sponsors MySpace Layouts - MySpace Graphics - Download Legal Dvd Online - Hair Loss Treatments - Antler Ballpoint Pens - Calling Cards - Benefits Of Stop Smoking |