Title: A Pilgrim's Lentil Pottage
Categories: Vegan Diet
Yield: 8 Servings

2	ts	Olive oil
2	cl	Garlic, finely chopped
1	md	Onion, chopped
8	c	Cold water
1 1/2	c	Lentils, rinsed in cold
		Water and drained
3	tb	Ketchup
1/8	ts	Ground cloves
1 1/2	ts	Salt
		Black pepper

Soften vegetables in oil in soup pot. Add water, lentils, ketchup, cloves and salt; bring to a boil. Reduce to low, cover and cook until lentils are tender, about 45 minutes, adding more water if needed. Season. If desired, add vinegar, wine, or lemon juice for flavor.

Per serving: 11 cal., 7g pro., 1g fat, 19g carb., 0mg chol., 477mg sod., 6g fiber.

Vegetarian Times 11/95. Shared by Carolyn Shaw 1/96

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