Email to Stella      

Recipe Categories: Stella's HOME PAGEAPPETIZERS BAKING_SITES BBQ BEAUTY BEEF BEVERAGES BIOGRAPHY BREAD BREAKFAST BROWNIESandBARS BUTTERS_SPREADS CAKES CANDY CANNING_PRESERVING CASSEROLES CELEBRITY CHEESECAKES CHOCOHOLICS_ANONYMOUS COMFORT_FOOD COOKIES COOKING_FOR_2 COPYCAT CRAFT_RECIPES CROCKPOT DESSERTS DIABETIC DIETS ENTERTAINING ETHNIC FISHandSEAFOOD FONDUE FREEZER_FRIENDLY FROSTINGandFILLING FRUIT FUDGE GIFT_BASKET GIFT_JARS GLUTEN_FREE GRILL HINTSandTIPS HOLIDAYS HOMEMADE_PRODUCTS ICE_CREAM JAMSandJELLIES KIDDIE_MENU LOWFAT LOW_CARB MARINADES_RUBS MINUTE_MEALS MUFFINS OAMC PASTA PASTRIES PET_FOOD pHBalance PICNICandCAMPING PIES PIZZA POLITICIAN_FAVORITES PORK POULTRY PRESSURECOOKER QUANTITY_COOKING SALADandDRESSING SANDWICHES SAUCES SEWING_CRAFTS SIDE_DISHES SNACKS SOUPS_STEWS_CHOWDER_CHILI SOUTH_BEACH_DIET STATE_RECIPES TOP_TEN VEGETABLES VEGETARIAN

A Pilgrim's Lentil Pottage




Source of Recipe


Lillian Kayte, Vegetarian Times, Nov 95


List of Ingredients




2 teaspoons olive oil
2 cloves garlic -- finely chopped
1 medium onion -- chopped
8 cups cold water
1 1/2 cups lentils -- rinsed and drained
3 tablespoons ketchup
1/8 teaspoon ground cloves
1 1/2 teaspoons salt and pepper -- or to taste
dash freshly ground black pepper


Recipe



In a large soup kettle, heat oil over medium heat. Stir in garlic, carrots and onion. Cook, stirring constantly, until vegetables wilt but not brown.

Add water, lentils, ketchup, cloves and salt; cover and bring to a boil. Reduce heat to low and cook, stirring occasionally, 45 minutes or until lentils are tender. If soup gets too thick, add more water.

Reheat before serving, adding pepper. Add vinegar, wine or lemon juice for extra flavor.

NOTES : For a variation, refrigerate overnight to allow flavors to blend.