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Articles / TULARC / Food / 20th Century Appetizer Recipes / |  |
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Creole Lentil Soup |
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Articles / TULARC / Food / 20th Century Appetizer Recipes / | |
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Creole Lentil Soup |
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This article is from the 20th Century Appetizer Recipes, with numerous contributions by known and also anonymous authors
1 c Lentils
2 qt Boiling water
1 1/2 ts Salt
1 ea Onion, chopped
1 ea Celery stalk, chopped
1 sm Green bell pepper, chopped
1 sm Red bell pepper, chopped
3 tb Vegetable oil
1 ts Vegetable broth powder
1 ts Brown sugar
1 ea Bay leaf
4 tb Tomato paste
2 tb All purpose flour
Pepper Douse the lentils in the boiling water, add the salt & let them stand, covered, for an hour. Heat the oil in a pot and add to the vegetable broth powder. Add the diced vegetables, brown sugar, and a bay leaf, and saute for a few minutes before adding it all to the lentils. Cook over a low heat for about 1 1/2 hours. Mix together the flour and the or tomato puree. Add a little of the hot soup, stirring well, then return it all to the pot. Grind in some black pepper, heat through, and serve.
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