Lentil And Vegetable Soup
|Onion||1 Small, finely chopped|
|Garlic||1 Clove (5 gm), minced|
|Olive oil||1 Tablespoon|
|Dried lentils||1 1⁄4 Cup (20 tbs), rinsed and sorted|
|Hot water||6 Cup (96 tbs)|
|Carrots||2 Medium, thinly sliced|
|Stalk celery||1 Large, finely chopped|
|Potato||1 Medium, cut into 1/2-inch cubes|
|Canned tomato sauce||8 Ounce (1 Can)|
|Cubed cooked ham/Ham||1⁄2 Cup (8 tbs) (1/4 Inch Cubes)|
|Dried marjoram leaves||1⁄2 Teaspoon|
In 3-quart casserole, combine onion, garlic and olive oil.
Microwave at High for 2 to 3 minutes, or until onion is tender.
Stir in remaining ingredients, except salt.
Microwave at High for 5 minutes.
Reduce power to 70% (Medium High).
Microwave for 45 minutes to 1 hour, or until lentils are tender, stirring 2 or 3 times.
Stir in salt to taste.