LENTIL AND NUT SOUP
- Lentils, ¾ cup.
- Oil, 1 tablespoonful.
- Large onion, 1.
- Vegetable stock, 4 cups.
Cook lentils till tender and put through a colander; in the meantime brown the chopped onion in the oil; add to the lentil pulp, mix with stock, salt, reheat, and serve.
NUT NOODLE SOUP
- Vegetable soup stock, 6 cups.
- Nut butter, 2 tablespoonfuls.
- Noodles.
Mix the nut butter in a little of the stock until smooth and thin; then add remainder of stock, salt, boil, add noodles, cook about twenty minutes, serve.
NUT AND PEA SOUP
- Green peas, 4 cups.
- Vegetable soup stock, 6 cups.
- Salt, 2 tablespoonfuls.
Boil peas till tender, rub through a colander, and add to soup stock. Salt, reheat, and serve.