Recipe - Lentil Soup (Vrg)

2 shallots, finely chopped
1 small yellow onion, finely chopped
2 teaspoons olive oil
3 cups water
1 cup dry green lentils
1 red potato, peeled and finely minced
1 large tomato, peeled and minced
1 small stalk celery, minced
1 small carrot, slivered
One fourth cup freshly chopped parsley
Salt and pepper to taste
Dry croutons or chopped chives

In a deep soup pot, saut shallots and onions in heated oil. Add water and
lentils and bring to a boil. Reduce heat and simmer, adding more water if
needed to keep the threecup level of liquid. Cook lentils until barely
tender. Add all other vegetables and seasonings. Continue cooking at
least 20 minutes longer. Forkmash or puree mixture. Serve warm, garnished
with croutons or chives.

Total Calories Per Serving: 224 Fat: 3 grams

This article was originally published in the July/August 1994 issue of the
_Vegetarian_Journal_, published by The Vegetarian Resource Group.

From: bobbi@clark.net (Bobbi Pasternak). rfvc Digest V94 Issue #204, Sept.
22, 1994. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using
MMCONV.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/vegcook2.zip