Swiss lentil soup

6 Servings

Ingredients

Quantity Ingredient
1½ cup Chopped onions
1 teaspoon Safflower oil
⅓ cup Dry white wine
1 cup Carrots -- julienned
2 cups Chopped tomatoes
½ teaspoon Dried thyme
½ teaspoon Dried marjoram
1 cup Washed lentils -- uncooked
3 cups Defatted Chicken Stock or
Veal Stock
3 tablespoons Miso (dissolved in 1/3 cup
Hot water)
½ cup Grated Swiss cheese
Grated carrots -- for
Garnish
Chopped green onions

Directions

1. In a large stockpot over medium-high heat, saute onions in oil and wine until soft but not browned. Add carrots, tomatoes, thyme, and marjoram, and continue to cook, stirring frequently, for 10 minutes.

2. Add lentils and cook for 2 more minutes. Add stock and bring to a boil.

Lower heat to simmer and cook, covered, until lentils are soft (about 30 minutes).

3. Before serving, remove pot from heat and stir in miso. To serve, add about 2 tablespoons grated cheese to the bottom of each bowl and ladle soup on top. Garnish with grated carrots and chopped green onions.

Makes 6 cups.

Recipe By : the California Culinary Academy From: Emory!rahul.Net!watson@...: Fri, 25 Mar 1994 07:48:43 ~0800 (

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