Lentil Soup I
1 1/2 cups lentils, picked 2 carrots, thickly sliced over and washed, 1/3 cup raw brown rice Cold Water 2 Tbls chopped parsley 1 Tbls butter Freshly ground black pepper 2 Tbls sesame oil or soy oil (to tase) 3 cloves garlic, finely chopped 1 Tbls [sic] sea salt 2 small onions, chopped 3 Tbls brewers yeast 1 large rib celery, chopped 1 1/3 Tbls miso (soya bean 1/4 cup chopped celery leaves paste) or to taste. 1. Place the lentils in a bowl and cover with cold water. Let soak while preparing the other vegetables. 2. In a heavy kettle, heat the butter and oil and add the garlic, onions, celery, celery leaves, carrots, rice and parsley. Cook, stirring, for five minutes over medium heat. 3. When the onions have wilted, drain the lentils and add them to the kettle. Add 1 1/2 quarts of fresh water, the pepper, salt and brewer's yeast. 4. Bring to a boil, cover and simmer until the vegetables are tender and the liquid begins to have a browinsh colour. (About 1 1/2 hours.) 5. Remove half a cup of the broth and mix the miso with it until smooth. Return it to the kettle and cook for 20 minutes longer. Yield: Six servings. Note: Barley or millet can be used in place of the rice, and two cups of shredded dark green leafy vegetables, such as kale, spinach and escarole, can be added with the miso mixture.