Recipe - Lentil Soup (San Juan Islands)

1 One half cup Lentils
9 cup Water
3 Cloves garlic; crushed
1 lg Carrot; cut small
1 md Onion; finely minced
One fourth bn Celery; finely minced
One half teaspoon Black pepper; ground
One fourth tablespoon Basil
One fourth tablespoon Oregano
One fourth tablespoon Thyme
2 Bay leaves; whole
One fourth bn Parsley; finely chopped
28 ounce Tomatoes; minced in juice, OR
pureed tomatoes
1 teaspoon Salt; (or to taste)

Rinse lentils. Place all ingredients in a heavy kettle and bring to a boil.
Lower heat and simmer for at least an hour. Add more water if necessary.

Note: This soup (as with all legume soups) is best made a day or two before
serving. For variety add cooked white or wild rice. If you don't care about
this soup being a vegetarian offering, add knockwurst, kielbasa or ham.
Makes 10 to 12 cups.

Source: Barbara Williams, Coasting & Cooking Bk #4 Washington & Oregon,
1997. ISBN:0960995021

Typed and MC_Busted for you by Brenda Adams adamsfmle@sprintmail.com

Recipe by: Orcas Hotel, Orcas Island, Wash.