---------- Recipe via Meal-Master (tm) v8.01
       Title: Lentil Soup (Vrg)
  Categories: Veg-cook, Sept.
       Yield: 4 servings
   2 shallots, finely chopped
   1 small yellow onion, finely chopped
   2 teaspoons olive oil
   3 cups water
   1 cup dry green lentils
   1 red potato, peeled and finely diced
   1 large tomato, peeled and diced
   1 small stalk celery, diced
   1 small carrot, slivered
   1/4 cup freshly chopped parsley
   Salt and pepper to taste
   Dry croutons or chopped chives
   In a deep soup pot, saut shallots and onions in heated oil. Add water and
   lentils and bring to a boil. Reduce heat and simmer, adding more water if
   needed to keep the three-cup level of liquid. Cook lentils until barely
   tender.  Add all other vegetables and seasonings.  Continue cooking at
   least 20 minutes longer.  Fork-mash or puree mixture. Serve warm, garnished
   with croutons or chives.
   Total Calories Per Serving: 224 Fat: 3 grams
   This article was originally published in the July/August 1994 issue of the
   _Vegetarian_Journal_, published by The Vegetarian Resource Group.
   From: bobbi@clark.net (Bobbi Pasternak).  rfvc Digest V94 Issue #204, Sept.
   22, 1994. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using