Guest guest Posted June 8, 1999 Report Share Posted June 8, 1999 * Exported from MasterCook * Provençal Lentil Soup Recipe By : French Vegetarian Cooking, Paola Gavin Serving Size : 4 Preparation Time :0:00 Categories : French Soups & Stews Trish Carr Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup lentils de puy (small green French lentils 1 tablespoon olive oil 2 cloves garlic -- minced 1 medium onion -- finely chopped 1 leek -- thinly sliced 1/2 pound new potatoes 1/2 cup canned plum tomatoes -- puréed 5 cups water salt -- to taste freshly ground black pepper -- to taste Rinse lentils in a sieve (they're too small for a colander). Heat the olive oil in a large pot and cook the garlic, onion and leek over a moderate heat for 5 minutes. Add the tomatoes and bay leaf and cook 5 minutes. Add the lentils and the water and bring to a boil. Cover and simmer until lentils are tender, about one hour. Add the potatoes and cook until the potatoes are tender, about 20 minutes, adding more water if necessary to keep the soup from becoming too thick. Season with salt and freshly ground black pepper to taste. Serve hot. - - - - - - - - - - - - - - - - - - Quote Link to comment Share on other sites More sharing options...
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