Recipes by Carl
Red Pepper Lentil

1 lb. Dried Red Lentils.
7 c. Water.
2 Red Bell Peppers.
1 Small Beet.
2 Large Carrots.
1 T. Chopped Garlic.
1 T. Ground Ginger.
1 Tangerine.
1/4 c. Cream.

Puree the peppers, carrots, ginger, garlic and the beet in a food processor. Wash the lentils well. Combine the vegetable puree and lentils in a soup pot and bring to a boil. Simer until the lentils are well cooked. Before serving, juice the tangerine and add it to the soup along with the cream.

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