Recipe - Lentil Creole Soup

1 cup Lentils
2 qt Boiling water
1 Red onion
1 Stalk celery
1 Green bell pepper
1 Sweet red bell pepper
1 teaspoon Salt
1 teaspoon Veg. broth powder
1 teaspoon Brown sugar
1 tablespoon Basil
5 tablespoon Tomato puree
2 tablespoon Flour
Freshground black pepper

It's cooling down here in Alberta, so a group of us organized one last
kayaking trip on the Red Deer River, to be followed by a pot luck dinner.
By 5PM Saturday we were back at camp, with many smiles after being
Maytagged in the river and staring at the fall colours in the valley. My
twoburner Coleman stove, plus a copy of "The Vegetarian Epicure" by Anna
Thomas (recipes modified appropriately) yielded up the following treats:

Douse the lentils with the boiling water, and let them stand, covered, for
about an hour. Chop the onion and celery stalk and saute in veg. broth.
Seed the peppers, cut them into fairly wide strips, and saute with the
onion. Add the vegetables to the lentils, and stir in the salt, broth
powder, brown sugar and basil. Cook over a low flame for about an hour and
a half. Then mix the tomato puree and flour with a little of the hot soup,
and return to the pot. Adjust seasoning, grind black pepper over top, and
serve with hot sauce on the side.

Posted to fatfree digest V96 #285

Date: Tue, 15 Oct 1996 13:46:37 0600

From: Mike MacGregor macg@edm.trlabs.ca