18 cups dried lentils
4 cups apple juice

1/3 C olive oil
6 large onions, chopped
3 lg eggplant, cubed
8 tomatoes, chopped, or
1 can peeled tomatoes
8 carrots, chopped
1 bunch celery, chopped
3 green peppers, chopped
1 teaspoon cinnamon
1 teaspoon ground allspice
2 tablespoons paprika
3 tablespoons chopped fresh parsley
1 teaspoon dried mint

Put lentils in 8 qts of water and bring to a boil; reduce heat and keep at a slow boil until fully cooked. Remove from heat.

Sauté onions in olive oil until transparent. Add eggplant, carrots, and celery. Stir. Add cinnamon, paprika, salt and allspice. Add apple juice and cook at medium heat until vegetables are nearly tender. Add tomatoes, peppers, and dried mint.

When all vegetables are fully cooked combine with lentils. Add water, if necessary, to bring to the proper consistency.

nutritional analysis

for 8 oz serving
calories 369.07
carbohydrates(grams) 66.60
protein(grams) 22.39
fat(grams) 3.07
cholesterol(mg) 0.00

% of calories

carbohydrates 69%
protein 23%
fat 7%

This recipe was written for the professional kitchen -- with a minimum of instruction. Note also that this recipe makes approximately 5 gallons of soup. Adapt accordingly for your own needs.

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