Traditional New Year's food

On Sun 01 Jan 2006 05:49:07p, Thus Spake Zarathustra, or was it nancyjaye?

I'd be happy to.

Thick and Hearty Lentil Soup

2 tablespoons olive oil 2 carrots, halved lengthwise and sliced 2 stalks celery, halved lengthwise and sliced 1 1-2 cups finely diced onion 2 clove garlic, finely minced 2 cups dried brown lentils 1 1-2 cups finely diced plum tomatoes -- seeded 6 cups vegetable broth 1 cup tomato juice, or additional broth 1-4 teaspoon crushed red pepper flakes 1 1-4 teaspoon salt 1 1-2 teaspoon dried mint mint 1 cup shredded fresh spinach 1 cup minced fresh parsley 3 tablespoon fresh lemon juice

Saute carrots, celery, onion, and garlic in hot olive oil in a Dutch oven over medium-high heat 5 minutes or until crisp-tender. Sort and remove any debris from lentils; rinse under cold running water. Add lentils, tomatoes, broth, and red pepper flakes to vegetable mixture; bring to a boil, reduce heat, and simmer about 20 minutes, or until lentils are tender. Remove 1 cup of soup, puree, and add back to pot. Add salt, dried mint, and shredded spinach, and cook an additional 2-3 minutes. Add parsley and lemon juice, but do not cook further. Allow to stand off heat for 5 minutes before serving. Taste and adjust salt, lemon juice, and parsley, as desired. I usually also add black pepper.

This is a vegetarian version. It may also be made with beef or chicken stock.

If subsbreastuting red lentils, reduce cooking time to 5-10 minutes.

-- Wayne Boatwright *À* And if we enter a room full of manure, may we believe in the pony.