Post by chief_cook2 on Nov 8, 2002 19:48:25 GMT -6
2 T. vegetable oil
1 medium onion, chopped
7 cups water
2 t. vegetarian or chicken bouillon granules
1 cup lentils, rinsed
1/2 cup small elbow macaroni
2 medium carrots, sliced
1 (16-oz.) can chickpeas, drained and rinsed
1/2 t. dried thyme leaves
In large soup pot, cook onions in vegetable oil over medium-high heat
until tender. Add water, bouillon granules, and lentils. Reduce
heat. Cover and simmer for 30 minutes. Add the remaining
ingredients, cover, and simmer until lentils and carrots are tender,
about 15 minutes.
Serves 7.