Lintel Soup
1 lb. lintels (any type), rinsed, drained.
2 med potatoes, cut into 3/4 inch cubes
2 carrots
2stalks celery
I med. onion
1 clove garlic, minced
1 small bayleaf
1 Tbs. soy sauce or 1/2 tsp. salt
3 Tbs., more or less, olive oil
5 cups water (I'm guessing here...enough to make the lentil "soupy" rather than thick? Enough to cover lentils to something over twice their depth. It's been a while.)
Dice veggies. In med. saucepan, heat olive oil 'til shimmering, add onions and potatoes. cook until onions begin to brown, Add veg's. Saute briefly.
Add garlic, stir. Add lentils, then water. Bring to full boil, reduce heat, add bay leaf, and simmer, covered, 35 to 45 minutes, stirring only a few times. As lentils begin to get tender, add salt or soy, simmer until done. Serve with french bread, buttered, or with sliced Gouda or cheddar cheese.

Dave ~ I used to have a recipe for Lemon Lentil that was very good. Have you ever seen one?

Merme

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"In the midst of winter, I learned there lives in me an invincible summer" Camus (maybe a paraphrase)