Recipe for...Hearty Lentil Soup


Recipe for... soup recipes
Recipe for... Recipe for bread Recipe for cake Recipe for chicken Recipe for cookies Recipe for kids All recipe categories All recipes	Hearty Lentil Soup This recipe is rated : 1 Recipe Ingredients 2 tablespoons vegetable oil 1 bunch green onions, chopped 1 leek, sliced 1 carrot, diced 1 parsnip, scrubbed and diced 1 potato, peeled and diced 1 stalk celery, sliced 1 cup dry lentils, rinsed 1 (14.5 ounce) can diced tomatoes 3 cups vegetable stock 2 bay leaves 1 dash soy sauce 2 teaspoons vegetarian Worcestershire sauce 1/2 cup red wine 1 bunch fresh cilantro, chopped Cooking Procedures Heat the oil in a large saucepan and mix in the onions, carrot, parsnip, celery, potato, and leek. Stir over a medium heat. Place lentils, tomatoes, stock, bay leaves, a splash of the soy and Worcestershire sauces and wine in the saucepan. Stir and bring the mixture to a boil. Cover and simmer for 25 to 30 minutes, or until the lentils are cooked. Remove the bay leaves from the soup. Stir in the cilantro and serve.	recipe titles recipe ingredients Your Ad Here Excerpt from the wayback cook-book collection: ubstitute a few minutes; add curry powder, apple, nuts and cornstarch moistened with milk. Simmer 15 minutes, stirring from time to time. If too thick, add a little white stock or water. Cut eggs in halves and lay them in the sauce until they are thoroughly heated. Remove them to deep, hot dish, strain sauce over them,, (garnish with lemon slices. Mrs. C. R. Thorburn. EGGS WITH TOMATOES J 3 eggs. 2 tblsp. milk. 3 tblsp. butter substitute. 1 tblsp. chopped pimiento. 4 even sized toma
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