Title: Creole Lentil Soup
Categories: Soup Cajun Appetizer
Yield: 6 Servings
| 1 | c | Lentils |
| 2 | qt | Boiling water |
| 1 1/2 | ts | Salt |
| 1 | | Onion, chopped |
| 1 | | Celery stalk, chopped |
| 1 | sm | Green bell pepper, chopped |
| 1 | sm | Red bell pepper, chopped |
| 3 | tb | Vegetable oil |
| 1 | ts | Vegetable broth powder |
| 1 | ts | Brown sugar |
| 1 | | Bay leaf |
| 4 | tb | Tomato paste |
| 2 | tb | All purpose flour |
| | | Pepper |
Douse the lentils in the boiling water, add the salt & let them stand,
covered, for an hour. Heat the oil in a pot and add to the vegetable broth
powder. Add the diced vegetables, brown sugar, and a bay leaf, and saute
for a few minutes before adding it all to the lentils. Cook over a low heat
for about 1 1/2 hours. Mix together the flour and the or tomato puree. Add
a little of the hot soup, stirring well, then return it all to the pot.
Grind in some black pepper, heat through, and serve.