Recipe - Red Lentils Soup

One half A cup of dried red lentils
Water
Salt; a little white pepper
1 Tblspoon soup powder; (or
cube), up to 2
1 teaspoon Marjoram
1 tablespoon Olive oil
One half cup Soyamilk; (instead of
cream), up to 1
A few fresh leaves of basil;
chopped

I have been receiving the jewishfood digest for a while and enjoying the
recipes and messages. Although I kept wondering how everyone finds the time
to keep in touch, posting recipes and still keep on living. I have some
recipes of my own, that are probably variations on a subject, but I usually
don't remember where my ideas originated. May be someone might be
interested in a red lentil soup I made (almost by mistake).

Control and wash the lentils. (I changed the water a few times). Left them
soaking for the night. Add some water and cook them until they almost
disintegrated, (+ One half hour). Add salt, pepper and the other taste giving
ingredients, leaving the soyamilk, the olive oil and basil to the end. Once
I added slices of frankfurters and one cut or sliced up potato while cooking. Very
nice result!

The soymilk (Alpro) has added sugar and calcium in it and it tastes quite
like fat milk. I found it very useful as an addition instead of cream or
milk.

Posted to JEWISHFOOD digest by Danielle & Micky Latowicki
latowick@actcom.co.il on Apr 02, 1998