Monday, February 16, 2009

Lentil Soup

0.3 to 0.5 lb thin-sliced pepperoni
1 bag lentils
(8 c water)
1 lg carrot, chopped
1/2 onion, chopped
2 tsp chicken boullion

Saute pepperoni slices in soup pot.
When ppp has produced some oil, add veggies.
Saute veg until soft, about 10 minutes.
Add 8 c water and the lentils.
Cook for half an hour, then add 2 tsp boullion.
Stir well and taste; cook a bit longer if consistency isn't right.

This made four nearly 2-cup servings. The ppp slices have no flavor in the final product; the soup carries all the flavor.

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