1 c Green or brown lentils

1 Small onion

2 Cloves garlic, minced

1 Bay leaf

6 1/2 c Water

1 t Salt

Fresh ground pepper 1 Bunch cilantro, chopped

1/4 c Plain non-fat yogurt garnish

Wash and pick over lentils.
Combine lentils, onion, garlic, bay leaf and water in a soup pot.
Bring to a boil, reduce heat, and simmer for 40 minutes.
Add the salt toward the end of the cooking time.
Remove from the heat.
Discard the onion and bay leaf.
Put the soup through a food mill or puree half of it in a blender.
Heat through, add salt and pepper to taste, stir in the cilantro, and serve, topping each bowl with a dollop of yogurt.
Nutritional info: 177 calories; 5G protein; .75G fat; 30G carbohydrate; 17MG sodium; 0 cholesterol.

SOURCE: “Entertaining Light” Martha Rose Shulman.

3/4 c Dried split peas

2 tb Margarine

1 md Onion, chopped

1 c Carrots, chopped

1 c Turnip, chopped

2 c Vegetable stock

Salt & pepper to taste Wash peas and soak them overnight in cold water, or in hot water for one hour.
Drain them and set aside. Heat the butter in a saucepan and saute the onion until light brown.
Add the carrots and turnip and continue cooking 5 mins.
Add the peas and veg stock, and stir well.
Cover the pan, bring to a boil, and simmer 1 - 1 1/2 hours until the peas are really tender. Stir occasionally, and add water if necessary.
Season to taste.

1/2 cup unsalted butter

1 large cabbage — cored and shredded

2 quarts milk

Salt Freshly ground black pepper 1/2 pound smoked hot pork sausage sliced

1/4 cup water

Instead of adding sausage to the soup, McNair suggests crumbled crispy bacon.
[PATh 01 Oc 96 mcRecipe]

In a soup pot, melt the butter over medium heat.
Add the cabbage and saute for about 2 minutes.
Stir in the milk and salt and pepper to taste; be generous with the pepper.
Reduce the heat to low, cover, and simmer until the cabbage is very tender and the soup is creamy, about 1 hour.

Meanwhile, combine the sausage and water in a saute pan or skillet.
Cook over medium-high heat until the water evaporates. Reduce the heat and continue cooking until the sausage renders its fat and is lightly browned, about 5 minutes.
Transfer with a slotted utensil to paper toweling to drain.
Add to the soup about 15 minutes before it is ready to serve.

Ladle the soup into preheated bowls and serve immediately.
Or refrigerate from hours to 2 days.
Reheat slowly or served cold.