2 tbsp vegetable oil
2 garlic cloves, minced
1 large onion, chopped finely
2 celery stalks, diced
1 carrot, sliced
1 potato, diced
4 tbsp tamari
1 tsp basil
1/2 tsp spanish paprika
1/2 tsp cumin
1 tsp oregano
10 cup stock
3 tomatoes, chopped
1 1/2 cup red lentils
Directions
In a large pot, heat the oil over medium heat & add the garlic &
onions. Saute for 2 minutes. Add the celery, carrot & potatoes &
saute for 8 minutes. Add the tamari & the seasonings & continue to
saute gently for another 5 minutes.
Add the stock, tomatoes & uncooked but washed lentils. Bring to a
boil, reduce heat & cook for 1 hour. Stir frequently.
The lentils should puree, cook for longer if they need to puree more
to thicken the soup.
"The Cookbook for People Who Love Animals"
Servings: 6 servings
Lentil Soup 2 Recipe brought to you by Recipe Ideas
Categories: Bean; Soup; Vegetable
The History of Recipes
It is quite possible to track the history of written cooking instructions way back into ancient history, in fact as far back into recorded history as the Egypt of the Pharoahs, and possibly even further. Having said that, these, early records were just very simple pictorial, hieroglyphic or cunieform recipes for preparing food.
Interestingly, the most ancient recipe discovered, according to Professor Solomon Katz, is a series of tablets in the Sumerian language which describe the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who drank it feel blissful and exhilarated. Progressing into The time of the romans around 25BC a man called Apicius compiled some scripts showing how to cook the recipes prepared by his fellow Romans. He tells us how the roman meals were divided into hors d`oeuvres, entrees and dessert, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius also tells us how the Romans made use of a wide range of aromatic flavors, including a few you will know like thyme, mint and asafoetida. Later, in the 15th century, knights returning from the crusades brought us many new foods and spices from the holy land, such as coriander, parsley, and basil. These new culinary innovations created a surge in recipe publications, the majority of which still exist in academic collections. Like it or not, the introduction of TV brought us celebrity TV chefs and the demand for the spin-off recipe books. Which pretty much brings us to the present day and the invention of computers and the internet, permitting everyone to search through massive numbers of recipes just like those on sites such as this. |
We hope you enjoy this Lentil Soup 2 recipe.
