MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Lentil Parsley Soup
Categories: Soups
Yield: 1 Batch

1/2 lb Dried lentils
1 Yellow onion; chopped
1/2 bn Parsley; finely chopped
1 sm Potato; diced
2 tb Soy oil
1 tb Basil
2 tb Vegetable salt
1 md Carrot; diced

Pour cold water over lentils until about 1" above lentils. Cook until
very soft. Add more water if necessary.

In another pan boil about 3 cups water and add onion, parsley, potato,
carrot, and salt. Allow these to simmer about 30 minutes.

When lentils are very soft, mash them into a thick paste and use as
the soup base. Use some of the vegetable water to thin enough so that
they can be added to the vegetables without lumping. Add basil, soy
oil, and more salt if needed. Simmer for 15 minutes.

Recipe by Gypsy Boots

Recipe FROM: Bare Feet And Good Things To Eat, 1965

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