TZUTC: -0700   
   MSGID: 34405.fidonet_cooking@1:105/500 2d5c0e90   
   PID: Synchronet 3.20d-Win32 master/500ef7050 Mar 03 2025 MSC 1942   
   TID: SBBSecho 3.23-Win32 master/500ef7050 Mar 03 2025 MSC 1942   
   BBSID: FQBBS   
   CHRS: ASCII 1   
   NOTE: SlyEdit 1.89e (2025-02-09) (ICE style)   
   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Lentil Parsley Soup   
    Categories: Soups   
         Yield: 1 Batch   
       
       1/2 lb Dried lentils   
         1    Yellow onion; chopped   
       1/2 bn Parsley; finely chopped   
         1 sm Potato; diced   
         2 tb Soy oil   
         1 tb Basil   
         2 tb Vegetable salt   
         1 md Carrot; diced   
       
     Pour cold water over lentils until about 1" above lentils. Cook until   
     very soft. Add more water if necessary.   
        
     In another pan boil about 3 cups water and add onion, parsley, potato,   
     carrot, and salt. Allow these to simmer about 30 minutes.   
        
     When lentils are very soft, mash them into a thick paste and use as   
     the soup base. Use some of the vegetable water to thin enough so that   
     they can be added to the vegetables without lumping. Add basil, soy   
     oil, and more salt if needed. Simmer for 15 minutes.   
        
     Recipe by Gypsy Boots   
        
     Recipe FROM: Bare Feet And Good Things To Eat, 1965   
       
   MMMMM   
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