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priests-soup recipe

Date:    Mon, 16 May 94 13:05:10 PDT
 From:    Heather Brown (heather@EECS.Berkeley.EDU)
 Priests' Soup
 2 small onions, chopped
 1 cup uncooked lentils (they used red, I used green, since they stay
                more separate when you cook them)
 2 1/2 cups water
 1/4 cup long grain brown rice (I used short-grain), uncooked
 4 cups boiling water (as needed)
 1 1/2 tsp. salt
 a sprinkle of paprika and a few grains of cayenne to taste
 Saute and deglaze the onions in a little water.   Add 2-1/2 cups 
 water and the lentils and rice and bring to a boil.  Cook until 
 the lentils are done (about 20 minutes) and then add more boiling 
 water until the soup reaches the consistency you like.  Cook until 
 the rice is done (about 20 more minutes for brown rice).  Add the 
 seasoning to taste.
 This soup re-heats very well.  The red lentils make a split-pea-soup 
 sort of consistency, but the green ones hold their shape and
 remain discrete entities, which I like.
 kwvegan vegan