| ½ cup | brown lentils (dry) | ||
| 4 cups | water | ||
| 2 ribs | celery, ¼ - ½ inch slices | ||
| 4 tsp. | chicken soup powder | ||
| Optional ingredients (* = recommended): | |||
| 1+ cloves | garlic, chopped * | ||
| 1 small | cayenne pepper * | ||
| ¼ tsp. | ginger (fresh), chopped * | ||
| ½ 1 tsp. | lemon pepper marinade seasoning * | ||
| 1 | bay leaf * | ||
| to taste | soy sauce* | ||
| to taste | salt | ||
| to taste | freshly ground black pepper | ||
| to taste | lemon juice | ||
| to taste | herbs of your choice; eg, ½ tsp. mixed herbs | ||
| to taste | other vegetables; for exampe: carrot*, bell pepper, onion | ||
- In a medium size pot, bring water and lentils (and optional bay leaf) to a boil.
- Reduce heat, simmer covered about 15 minutes.
- Add other ingredients, simmer covered about 15 more minutes until lentils are tender.
- Serve in soup bowls over prepared brown rice.
- Note: If adding more vegetables, consider increasing water to 5 cups and chicken soup powder to 5 tsp., or increase lemon-pepper and soy sauce.
Recipe created November 15, 1999, by Daniel E. Singer
Updated January 9, 2001
URL: http://www.cs.duke.edu/~des/recipes/yet-another-lentil-soup.html