Thursday, January 24, 2002

Lentil soup

I just ate a yummy lunch—lentil soup I made last night; raw carrots; and whole wheat sour dough bread with butter and jam. Here is my recipe, which is adapted from "Lentils, Monastery Style" in Diet for a Small Planet by Frances Moore Lappé.
1/4 cup (or less) olive oil
1 or 2 onions, chopped
1 clove garlic, minced
1 carrot, chopped
1/2 teaspoon each of thyme and marjoram
3 cups seasoned stock (I use homemade vegetable stock)
1 cup lentils, rinsed
1/4 cup chopped cilantro
1 one-pound can tomatoes
Grated Swiss cheese

Heat oil in large pot and sauté onions, garlic, and carrot for 3 to 5 minutes. Add herbs and sauté 1 minute. Add stock, lentils, half of cilantro and tomatoes and cook, covered, until lentils are tender, about 45 minutes. [Pressure cooker: Lock lid and bring to high pressure. Cook at high pressure for 10 minutes. Use quick release method. Consult your pressure cooker instruction book, etc., etc.]

Add remaining cilantro and, if you wish, pureé in blender or put through sieve. Grate cheese into bowls and fill with soup.

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