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Lentil Soup (Vrg)

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      Title: LENTIL SOUP (VRG)
 Categories: Vegetables, Sept.
      Yield: 4 Servings
 
 
        2    shallots, finely chopped 1 small yellow onion, finely
  chopped
        2    teaspoons olive oil
        3    cups water
        1    cup dry green lentils 1 red potato, peeled and finely
  diced 1 large tomato, peeled and diced
        1    small stalk celery, diced
        1    small carrot, slivered
      1/4    cup freshly chopped parsley Salt and pepper to taste Dry
  croutons or chopped chives
  
  In a deep soup pot, saut shallots and onions in heated oil. Add water
  and lentils and bring to a boil. Reduce heat and simmer, adding more
  water if needed to keep the three-cup level of liquid. Cook lentils
  until barely tender.  Add all other vegetables and seasonings.
  Continue cooking at least 20 minutes longer. Fork-mash or puree
  mixture. Serve warm, garnished with croutons or chives.
  
  Total Calories Per Serving: 224 Fat: 3 grams
  
  This article was originally published in the July/August 1994 issue
  of the _Vegetarian_Journal_, published by The Vegetarian Resource
  Group.
  
  From: bobbi@clark.net (Bobbi Pasternak).  rfvc Digest V94 Issue #204,
  Sept. 22, 1994. Formatted by Sue Smith, S.Smith34,
  TXFT40A@Prodigy.com using MMCONV.
 
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