Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 tb Olive oil 1 ts Salt
1 lg Onion(s), diced 1/2 ts Pepper
1 tb Garlic, minced 1/2 c Unpeeled carrots, diced
1 tb Ginger, minced 1/2 c Celery, diced
6 c Vegetable stock 1 c Tomato sauce
1 Bay leaf -pref homemade
1 tb Ground cumin seeds 1 tb Porcini Powder
-pref roasted -(see pg 42)
1 1/2 c Lentils Fresh cilantro
-washed and drained -to garnish (opt)

1. Heat the olive oil in a large, heavy pot. Add the onion and saut?
over medium heat until it begins to brown, 3-4 minutes. Add the
ginger and saut? for a few seconds.

2. Add the stock and bring to a simmer. add the bay leaf, cumin, and
lentils. If using mushrooms instead of Porcini Powder (see note0,
mince and add them to the soup now. Cover and simmer for 30 minutes.

3. Add salt, pepper, carrots, celery, tomato sauce, and Porcini
Powder, if using. Cook over low heat for 30-45 minutes. Remove the
bay leaf. SErve hot.

Can be refrigerated for 2 days. Reheat before serving.

Note: You can substitute 2 dried mushrooms for the Porcini Powder.
Soak the mushrooms in 1 cup water for 30 minutes. Lift them from the
soaking water and squeeze over the water to return any liquid to the
cup, then dice. Strain the soaking water through a fine sieve-mesh
sieve and use it in place of 1 cup stock.

The Occasional Vegetarian by Karen Lee ISBN 0-446-51792-5 pg 81-82
Submitted By DIANE LAZARUS On 10-05-95

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