cgeiger@ut-ngp.UUCP (Charles S. Geiger, Esq.) (01/30/86)
1 lb. wash lentils (about 2-1/3 cups) 2 stalks of celery, cut up 1 med. white onion, cut up 2-3 carrots, sliced 2-4 cloves of garlic (how much do *you* like?), cut up a 16-ounce can of diced tomatoes 2 teaspoons cayenne 2 teaspoons chili powder 1 teaspoon cumin salt Put all the ingredients along with 8 cups o' cold water into a pot. Bring to a boil. Reduce heat and cover. Cook for about 45 minutes or until beans are tender. Sir occasionally; you will also need to add water during this 45 minutes. This is a great quick soup (easily all done in an hour counting the preparation, cutting up, etc.) without any of that vile ol' chicken or beef stock (blech!), and also without the hassle of having to soak your beans overnight, etc. For those of you in Yankeeland: I am pretty ignorant (forgive me!) of the availability of things like chili powder and cumin up there; I hope you can get it. I'm not sure how much salt to put in, although I know there should be some, because the last time I made it I didn't have any salt in the house and it was definitely missing. Enjoy. Charles S. Geiger wage slave U. of Texas