Guest guest Posted January 16, 2005 Report Share Posted January 16, 2005 Not-Potato Soup Source: www.vegparadise.com 1 cup white lentils ( " Urad Dal " ), rinsed 8 cups of water Place these in the dutch oven and start to simmer while you prepare the root veggies. Peel and dice in 1/2-inch cubes: 2 softball-sized turnips (I got 2-1/4 cups of diced veggie from each turnip) 1 softball-sized celery root (also known as celeriac) (this also yielded 2-1/4 cups of diced veggie) 1 softball-sized jicama (again, 2-1/4 cups of diced veggie) 1 pound of parsnips, peeled and diced (for me, this yielded 2 cups of diced veggie) 1 softball-sized white onion (this was 2 cups of diced veggie) 1-2 tablespoons of minced garlic Salt and white pepper to taste Add the veggies to the dutch oven, cover, and cook slowly over very low heat. Stir occasionally. Check the veggies for tenderness, and the soup should be done in about 45 minutes to an hour. " He who has a thousand friends has not a friend to spare. " Ralph Waldo Emerson Quote Link to comment Share on other sites More sharing options...
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