Date: Sat, 26 Mar 94 12:24:10 EST
This is slightly modified from a recipe in the Houston Post.
Serve with wedges of lemon the squeezing., Use the smallest new potatoes you
can find. If larger than bite size, cut potatoes into large dice before
adding to soup.
1 lg onion, chopped
2 cloves garlic, minced
1 cup red or yellow lentils
1/4 cup chopped fresh parsley
1 Tbsp cumin
1/2 lb. tiny new potatoes
7 cups water
1/2 cup julienned celery
Sale and freshly ground black pepped
In a large saucepan, saute the onion and garlic in a small amount of water
for 5 minutes. Add lentils, parsley, cumin, potatoes and 7 cups water.
Bring to a boil, reduce heat and simmer, uncovered, for 1 hour. Before
serving add celery. Season to taste with salt and pepper. Makes 6 servings.