Lentil Vegetable Soupquick, soups ----NORMA WRENN---- 3 tablespoon olive oil 1 each green bell pepper; chopped 8 cup water 1 1/2 cup lentils 1 cup dry white wine 3 each celery; sliced 2 each zucchini; sliced 1 teaspoon basil; dried, crumbled 1 each onion; chopped 3 each cloves garlic; minced 3 can tomato sauce; (8 oz. cans) 1 cup brown rice 3 each carrots; sliced 2 each potatoes; red, diced 1 teaspoon thyme; dried, crumbled Heat oil in heavy large saucepan over medium-high heat. Add onions, green bepper and garlic and saute until tender, about 5 minutes. Add remaining ingredients. Cover and simmer until ltentils and rice are tender and soup is thick, about 1 hour, 15 minutes. Season with salt and pepper. Source: Bon Appetit 1/92 |
