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Cooked by: Chef / Last Modified: 3/24/2004 / Course: soup / Number of Servings: 8 |
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Directions: Soak lentils. Drain, rinse & add salt. Set aside. With heat at medium,
add olive oil to the pot & grated onion with parsley.
Cook to a golden colour. Add 4 litres of water & lentils. Bring to a
boil. Add bay leaves, garlic, basil, pepper, tomatoes & paste. Cook for 2
1/2 hours, stirring every half an hour. Check the cooking lentils & ensure
there is enough water.
Before serving, add red vinegar, mix well. Check seasonings.
| Ingredients:
1 Cup(s) Green lentils
1 medium Grated onion
3 1/2 Ounce(s) Tomatoes, crushed
10 Ounce(s) Can tomatoes, crushed
2 Tablespoon(s) Zucchini,chopped
3 Tablespoon(s) Red vinegar
1/2 Teaspoon(s) Beef Bouillon; Instant
2 Tablespoon(s) Chopped Italian parsley
1/2 Teaspoon(s) Basil
3 Garlic cloves, chopped
2 Handfuls borage leaves =OR=- Chard leaves, lettuce or nettles |
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