*  Exported from  MasterCook  *
 
                             SPICED LENTIL SOUP
 
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Soups
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    3       tb           Olive oil
    2       tb           Unsalted butter
    1                    Onion, chopped
    2                    Carrots, diced
    2                    Ribs celery, diced
    1                    Green bell pepper, cored,
                         -seeded and diced
    1       sm           “waxy” boiling potato,
                         -peeled and diced
    1       t            Ground cumin
    1       t            Ground pure chili powder
      3/4   ts           Ground allspice
    1       sm           Imported bay leaf and 5
                         -sprigs parsley
                         Tied together with kitchen
                         -string
      1/2   lb           Lentils, picked over
    6       c            Chicken broth
                         Salt
                         Freshly-ground black pepper
 
   Place the olive oil, butter, and onion in a soup
   kettle, set over low heat and cook until the onion has
   softened, about 5 to 7 minutes. Increase the heat to
   medium, add the carrots and stir-cook for 1 minute.
   Add the celery and stir-cook for 1 minute.  Add the
   green pepper and stir-cook for 1 minute.  Add the
   diced potato, cumin, chili powder, and allspice;
   stir-cook for 1 minute.  Add the herb bundle, lentils,
   and chicken broth; bring to a boil, then boil for 1
   minute. Cover and simmer for about 1 hour, or until
   the lentils are tender.  The soup may be prepared in
   advance up to this point.)
   
   Season the soup with salt and fresh pepper to taste
   and discard the parsley-bay leaf bundle.  Ladle the
   soup into warm bowls and serve steaming hot.
   
   Makes 4 to 5 servings.
   
   [WASHINGTON POST JAN 11, 1989] Posted by Fred Peters.
  
 
 
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