The Chipman Inn

Ripton, Vermont

Specialty Recipe

Red Lentil Soup

Ingredients:

1 cup red lentils, picked over and rinsed

1 medium onion, chopped fine

1 red or green bell pepper, chopped fine

2 gloves garlic, minced

2 tomatoes, peeled, seeded and chopped

1 quart chicken stock

crumbled crisp bacon (optional)

lemon juice, cumin and paprika (use none, any, or all)

Saute onion, pepper, and garlic in 2 Tablespoons butter or margarine until soft and translucent. Add boiling stock, tomato, lentils, and optional bacon. Simmer 1-1/2 to 2 hours, stirring fairly often. Add water if necessary. Season to taste with any or all of the following: salt, pepper, lemon juice, paprika, and cumin.

Not strictly necessary, but good for texture: Before serving bring to a boil and add 1 or 2 teaspoons beurre manie (equal amounts butter and flour to a smooth consistency). Drop pea-sized bits into boiling soup while whisking vigorously.

Serves: 5

• You found this recipe on 1st Traveler's Choice Internet Cookbook. (www.virtualcities.com)

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