NORMA WRENN
3 tbsp olive oil
1 each green bell pepper, chopped
8 cup water
1 1/2 cup lentils
1 cup dry white wine
3 each celery, sliced
2 each zucchini, sliced
1 tsp basil, dried, crumbled
1 each onion, chopped
3 each cloves garlic, minced
3 can tomato sauce, (8 oz. cans)
1 cup brown rice
3 each carrots, sliced
2 each potatoes, red, diced
1 tsp thyme, dried, crumbled
Directions
Heat oil in heavy large saucepan over medium-high heat. Add onions,
green bepper and garlic and saute until tender, about 5 minutes. Add
remaining ingredients. Cover and simmer until ltentils and rice are
tender and soup is thick, about 1 hour, 15 minutes. Season with salt
and pepper.
Source: Bon Appetit 1/92
Servings: 8 servings
Lentil Vegetable Soup Recipe brought to you by Recipe Ideas
Categories: Bean; Soup; Vegetable
The History of Recipes
We are able to follow the history of `recipes` far back into the distant past, in fact as far into history as pharonic Egypt, and possibly even further than that. Interesting though that maybe, generally, these ancient recipes were just basic hieroglyphic instructions for meal preparation.
Interestingly, the most ancient recipe discovered, according to food historians is a collection of ancient tablets in Sumerian describing the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made those who drank it feel exhilarated and blissful. Later on, in Roman times 25BC a roman called Apicius created a few documents which described recipes cooked by wealthy Romans. In his publication, Apicius recounts how the meals of wealthy Romans were separated into starters, entrees and dessert, a very modern way of dining. Aspicius also informs us how the cooks of his times were skilled in the use of many aromatic flavours, including many that are still in use today like thyme, mint and parsley. In the fifteenth century, people returning from the crusades brought us many new foods and spices from the holy lands, such as parsley and basil. The introduction of these new foods and spices was responsible for an outbreak in publications on food, the majority of which still exist in academic collections. During the succeeding few centuries, the upper classes tried to serve up the most extravagent banquests, and consequentially cooks and their recipe collections were at a premium. Notwithstanding that, it was during the 1800s that fine cookery and cookery books really came of age. Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the US, devoted much of their lives to collecting, trying out, and recording recipes to help cooks of their time. Like it or not, the introduction of television gave 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 the internet, allowing everyone to access massive numbers of recipes like the ones you can find on sites such as the one you are reading now. |
We hope you enjoy this Lentil Vegetable Soup recipe.
