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123 pages

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Lentil Soup

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Taken from page 56 (section: Crowd Pleasers) of College Cuisine.
Click on any underlined term for its definition.

How much? How long?

  • Prep: 10 minutes.
  • Cooking time : 1 hour.
  • Makes 6 servings.

What you need

  • 2 tbsp (30 ml) vegetable oil
  • Large onion, chopped
  • 4 Garlic cloves, chopped
  • 6 cups (1.5 L) water
  • 4 cubes Vegetable bouillon
  • 1/2 cups (125 ml) dried lentils
  • 1/4 cups (60 ml) Uncooked rice
  • 2 Carrots, peeled and diced
  • 1 Celery stalk, diced
  • Salt, pepper, dried basil to taste

What to do

  • Pick over lentils to remove any grit, rince and drain.
  • In soup pot, heat oil.
  • Add onion and garlic, saute for three minutes over medium high heat.
  • Add remaining ingredients and bring to boil over high heat.
  • Reduce heat to minimum, cover and simmer for one hour.
  • Add a bit more water if the soup is too thick.

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