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In a large pot sauté-
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Half of a green pepper, chopped
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1 ½ cups (375 mL) grated carrot
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1 cup (250 mL) chopped celery
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1 medium chopped onion
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½ cup (125 mL) lentils, dried
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¼ cup (60 mL) butter or margarine, or 3 tbsp of oil
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Add-
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4 cups (1 L) chicken broth
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1-28 oz. (796 mL) can of tomatoes or 3 cups (750 mL) of chopped fresh tomatoes
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• Reduce heat and simmer for 20 – 30 minutes.
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Mix together-
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¼ cup (60 mL) flour
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½ tsp. (2.5 mL) curry powder
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½ tsp. (2.5 mL) salt
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¼ tsp. (1.25 mL) pepper
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