Title: Lentil Vegetable Soup
Categories: Soup
Yield: 8 Servings
| 3 | tb | Olive oil |
| 1 | | Green bell pepper; chopped |
| 8 | c | Water |
| 1 1/2 | c | Lentils |
| 1 | c | Dry white wine |
| 3 | | Celery; sliced |
| 2 | | Zucchini; sliced |
| 1 | ts | Basil; dried, crumbled |
| 1 | | Onion; chopped |
| 3 | | Cl Garlic; minced |
| 3 | cn | Tomato sauce; (8 oz. cans) |
| 1 | c | Brown rice |
| 3 | | Carrots; sliced |
| 2 | | Potatoes; red, diced |
| 1 | ts | Thyme;dried, crumbled |
Heat oil in heavy large saucepan over medium-high heat. Add onions,
green bepper and garlic and saute until tender, about 5 minutes. Add
remaining ingredients. Cover and simmer until ltentils and rice are tender
and soup is thick, about 1 hour, 15 minutes. Season with salt and pepper.
Recipe from "Too Busy To Cook", Bon Appetit, January, 1992.
Courtesy of Shareware RECIPE CLIPPER 1.1