Bishop's Soup |
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| Servings | Prep. Time | Cooking Time | Calories | % from Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A |
| INGREDIENTS: | ||
| 1 C red lentils | 2 medium onions, sliced | 1 C rice |
| red pepper | salt | 1/4 lb melted butter |
| 1 small chopped onion | ||
| 1 | Put lentils, onion, rice and seasonings in a kettle with about 5-6 C water. Boil gently 1 hour. Brown chopped onions in melted butter and pour over soup. Serve hot. |
| 2 | VARIATION: Chicken or meat stock may be substituted for water. 1 C barley may be substituted for 1 C rice and cooked 1/2 hour longer. |