1 cup lentils, dried
1/2 onion, md, chopped
1/2 tsp cardamom
1 carrot, sliced
1 celery stalk, sliced
1/2 tsp pepper
1 red bell pepper, md, sliced
1/2 tsp cinnamon
4 cup vegetable broth or water
16 oz tomatoes, canned, 1 cn
10 oz broccoli spears, frozen
1 salt, to taste
Directions
Rinse and sort the lentils. In a saucepan or Dutch oven, combine the
lentils, onions, cardamom, carrots, celery, pepper, bell pepper,
cinnamon and stock. Bring to a full boil. Cover, and reduce the heat
and simmer about 30 minutes or until the lentils are done. Add the
tomatoes and broccoli, cook until tender. Salt to taste. Serve hot.
Each 1 Cup Serving Contains:
Tot Sat Cal Prot Carb Fib Fat Fat Chol
Sodium
149 10 G 27 G 6 G 2 G 0 0
111 G From The Cookbook For The 90s by Helen V. Fisher
Servings: 8 servings
Lentil Soup (Fisher) Recipe brought to you by Recipe Ideas
Categories: Bean; Dutch Oven; Fish; Seafood; Soup
The History of Recipes
It is quite feasible to follow the history of written cooking instructions back into the far past, certainly as far back as early Egypt, and potentially, even further back. However, these, early recipes were just simple pictorial instructions for meal preparation.
Closer to modern times, we have two interesting books which appeared in the fourteenth century ; a recipe book called `Forme of Cury`, and another, similary entitled `Curye on Inglish`. Perhaps surprisingly, these two books are not about the indian curry that is popular today, but instead recipes for the types of food prepared by the cooks of the rich and wealthy people of the period. By the time we get to the twentieth century, cooking publications are in high demand, mostly as a result of higher levels of literacy, people having increased spare time and disposable income. |
We hope you enjoy this Lentil Soup (Fisher) recipe.
