"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Vegetable Lentil Soup Recipe

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This recipe for Vegetable Lentil Soup, by , is from From Bunny's Kitchen, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Sandra Browne
Added: Sunday, August 24, 2008


1 cup uncooked lentils
3 cups water
1/2 cup chopped onion
1/2 cup diced carrots
1/2 cup diced potato
1/4 cup greens
3 cups tomato juice
1-1/2 tsp. honey or brown sugar
1/8 tsp. cumin
1/8 tsp oregano
1/8 tsp. sweet basil
1-1/2 tsp. dried parsley
1-1/2 tsp. corn oil
2 tsp. salt

Cook lentils in water for 15 minutes. Add vegetables and cook for 30 minutes. Add seasonings and simmer for 5 minutes. Serve with croutons.




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