Lentil And Asparagus Soup

Recipe Ingredients

1 tablespoon	15ml	Olive oil
1 tablespoon	15ml	Onion - chopped (medium)
1		Celery stalk - chopped
1		Carrot - peeled, chopped
1 cup	237ml	Red lentils - (1/2 lb)
1/3 cup	78ml	Dry red wine
4 cups	948ml	Water
1 1/2 teaspoons	7.5ml	Chili powder
1		Bay leaf
3/4 teaspoon	3.8ml	Salt
1/4 teaspoon	1.3ml	Freshly-ground black pepper
1/8 teaspoon	0.6ml	Ground allspice
1/4 lb	113g / 4oz	Thin asparagus - trimmed, and
		Cut into diagonal slices
1		Tomato - seeded, chopped

Recipe Instructions

In 4-quart saucepan, heat olive oil over medium heat. Add the onion, celery, and carrot; saute until onion is golden -- about 5 minutes. Stir in lentils and wine; heat to boiling. Cook over high heat until liquid is almost evaporated.

Stir in water, chili powder, bay leaf, salt, pepper, and allspice. Heat mixture just to boiling; reduce heat to low and simmer 15 minutes. Stir in asparagus and tomato and continue to cook 10 to 15 minutes longer or until lentils are tender.

Discard bay leaf. Ladle soup among serving bowls and serve.

Source:
Susan Wolfe on the http://www.eclix.net Food BB

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