Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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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