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Lentil Soup Lentil Soup Printer version of this recipe OK, I didn't have any fresh basil although I looked for it. I used a bag of brown lentils ... boiled for 2 minutes and left to soak for an hour or two. I added a few peeled carrots, a couple sticks of celery and some of the celery greens chopped, 4 Maggi chicken bullion cubes, a sprinkle of garlic salt, 5 Roma tomatoes, quartered, five peeled red potatoes, most of a sweet yellow onion, a bay leaf and some dried basil. s I also threw in a few shakes of sea salt and a few shakes of black pepper. The tomatoes cooked down to bits as I simmered everything for about 1 hour, twenty minutes. The result is not quite as savory as past experiments but good enough to eat without adding salt. I think I ended up adding about 14 cups of water. The net result is a full pot. Tastes good. But we are having a thunderstorm so I'd better turn off the PCs. Pax, John From: "Alb Tross" To: "Anglican List" Date: Sun, 13 Aug 2006 Subject: [Anglican] Lentil Soup Attempt |