Chunky Lentil Soup
 
4 tsp  olive oil
1 cup  onions -- chopped
1 cup  celery -- chopped
1 cup  green pepper -- chopped
2 clove  garlic -- finely chopped
32 oz.  tomatoes, canned -- undrained, chopped
1 cup  lentils -- uncooked (7 1/2 ounces)
3-1/2 cup  water
1   bay leaf
1 tsp  dried oregano
1 tsp  dried basil
1/2 tsp  dried rosemary -- crumbled
  salt -- to taste
  pepper -- to taste
 
Heat oil in a large saucepan over medium heat. Add onions, celery, 
green pepper, and garlic. Cook 10 minutes, stirring frequently. 
Add remaining ingredients and bring mixture to a boil. Reduce heat to 
low, cover, and cook 45 minutes, until lentils are tender. 
Remove and discard bay leaf before serving. 
 
 
 
 
(ID: 80056) Mirror: rec.food.recipes: Mon, Nov 25, 2002


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