Lentil Soup (Vrg)

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: [email protected] (Bobbi Pasternak). rfvc Digest V94 Issue #204, Sept. 22, 1994. Formatted by Sue Smith, S.Smith34, [email protected] using

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