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LENTIL & SPLIT PEA SOUP
Ingredients
1
1
1
2
1
2
2
1
6
1
1
4
/2 c.
/2 c.
lg.
lg.
lg.
Lentils
Split peas
Carrot
Stalks celery
Onion
Cloves garlic
Tomatoes
Purple cabbage
Parsley
Cayenne pepper
Dried oregano
Wine vinegar
lg.
/4
tbsp.
/4 tsp.
tsp.
tbsp.
1.
2.
3.
Rinse lentils and split peas, drain and place into a soup kettle with l
quart spring water.
Dice or slice all other ingredients (except tomatoes) and add to the
soup.
Simmer for l hour and add tomatoes and vinegar the last 15 minutes.
You can use any spice of your choice, except salt, and black or white
pepper.
Like most soups, the taste will improve when the soup is refrigerated and
aged for a couple of days.
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