2 cup dried lentils, picked over
1 and rinsed
1 large onion, chopped finely or
1 pureed
6 stalks celery, chopped
1 finely or pureed
3 carrots, diced
1 can (1*lb) stewed tomatoes
1 tbsp mixed herbs (parsley,
1 oregano, rosemary, etc.)
1 tsp garlic powder
1 ground pepper to taste
1 few sun dried tomatoes,
1 minced
1 package onion soup mix (optional, i
1 had about 2*cups prepared
1 soup
1 to use up so i put it in the
1 soup)
1 water
8 oz fresh or frozen large-cut
1 spinach
1 hot sauce (optional)
Directions
Place the lentils, onion, celery, carrots, tomatoes, herbs, garlic
powder, pepper, sun dried tomatoes and soup mix in a large soup pot
or dutch oven (about 8 cups). Cover with water and simmer for 1 hour
until lentils are tender. Add spinach and hot sauce and cook for
another 10 minutes or until spinach wilts.
Posted by Lucinda J. Rasmussen
Digest [Volume
14 Issue 10] Jan. 10, 1995.
Individual recipes copyrighted by originator. FATFREE Recipe
collections copyrighted by Michelle Dick 1995. Formatted by Sue Smith,
SueSmith9@aol.com using MMCONV. Archived through kindness of Karen
Mintzias, km@salata.com.
1.80á
Servings: 1 servings
Lentil Vegetable Soup
Categories: Bean; Dutch Oven; Soup; Vegetable
The History of Recipes
It is possible to read the history of meal recipes far back into distant history, at least as far back into recorded history as the early Egyptians, and maybe even further. However, these, early records were just very simple pictorial, hieroglyphic or cunieform recipes for preparing meals.
In fact, the oldest recipe found, according to experts in ancient history are a few clay tablets in ancient Sumerian which describe the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who tried it feel `wonderful`. Later on, in The time of the roman empire 25BC a roman called Apicius wrote a collection of documents describing recipes enjoyed by wealthy Romans. In his works, Apicius tells us how the meals were separated into appetizers, main meal and afters, something that is very familiar to us today. Aspicius also describes how the cooks of his times made use of a wide range of aromatic flavors, including a few that will be familiar to modern chefs such as thyme, mint and parsley. Later, we find a couple of interesting books dating from the 1300s - a book published under the title `Forme of Cury`, and another entitled `Curye on Inglish`. Perhaps surprisingly, these two books are unconnected to the curry that appears on menues today, but rather recipes for the types of meals prepared by the cooks of the rich and powerful of that period. Later, in the fifteenth century, people returning from the crusades brought back many foods, spices and herbs from the East, including spices such as coriander, parsley, and basil. The introduction of these new foods and spices led to an eruption in manuscripts on food, some of which are now in private libraries. The arrival of television gave us cooking programs and the accompanying recipe books. Which pretty much brings us to the present day and the invention of computers and the internet, allowing everyone to search through massive numbers of recipes just like those on sites such as this. |
We hope you enjoy this Lentil Vegetable Soup _t_ recipe.
