Guest guest Posted September 11, 2002 Report Share Posted September 11, 2002 looks like a great recipe... one suggestion that i've found useful when using dried lentils is to soak them for 10-15 minutes then rinse thoroughly and use as planned... seems to make them much more tender, though no so much that they break apart... btw - the yellow or orange lentils are the most flavorful and more esthetically pleasing when compare to the traditional brown... --- Rosanda <ladyvelvet_1 wrote: > Lentil Vegetable Soup > 6 servings > > > > 1 cup chopped onions > 2 teaspoons chili powder > 1 teaspoon salt > 1 teaspoon ground cumin > 2 cloves minced garlic > 6 ounces spicy tomato juice > 3 cups water > 1 cup dried lentils > 1 14 oz. can canned tomatoes, > undrained > 1 4 oz. can canned diced mild > green chiles, undrained > 1 cup frozen or fresh corn kernels > 2 cups (2 small) julienne strips zucchini > Heat onion, chili powder, salt, cumin, garlic and > tomato juice to > boiling in a 3-qt saucepan; reduce heat. Cover and > simmer 5 minutes. > Stir in water, lentils, tomatoes, green chiles. Heat > to boiling; > reduce heat. Cover and simmer 20 minutes. Stir in > corn; cover and > simmer 10 minutes. Stir in zucchini; cover and > simmer about 5 minutes > more or until lentils and zucchini are tender > > > > > Nutrition Facts > Amount Per Serving: Calories 195 - Calories from Fat > 9 > Percent Total Calories Fat 4%, Protein 24%, > Carbohydrate 71% > Totals and Percent Daily Values (2000 calories): Fat > 1g, Saturated > Fat 0g, Cholesterol 0mg, Sodium 838mg, Total > Carbohydrate 35g, > Dietary Fiber 3g, Protein 12g, Vitamin A 1156 units, > Vitamin C 39 > units, Calcium 0 units, Iron 4 units > > > ===== thx - mike --- mike dunn mdunn51 --- " the meeting on time travel will take place last week. " - We Remember 9-11: A tribute to the more than 3,000 lives lost http://dir.remember./tribute Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 25, 2002 Report Share Posted September 25, 2002 Lentil Vegetable Soup Makes 5 - 6 servings 1 - 2 stalks celery 3 carrots 1 large onion 3 red potatoes (opt.) 1 1/2 - 2 cups green lentils 3 - 4 cloves garlic 3 bay leaves 1 Tbsp. olive oil 1 Tbsp. Italian herb mix 1 bunch spinach (opt.) 1 tsp. salt 7 - 8 cups water 3 Tbsp. red wine vinegar Chop carrots, celery, onion, and garlic. Heat oil in a large soup pot. Add vegetables and bay leaves. Cook on medium heat until vegetables are soft. Add water, herbs, and lentils. Cook on medium- high heat for 45 minutes, adding water when needed (2 or more cups will evaporate during cooking). Chop potatoes into small cubes, if using. Add to the soup and cook until potatoes are soft, about 10-12 minutes. Add spinach leaves and cook 2 minutes more, just enough to wilt the leaves. Remove from heat. Stir in red wine vinegar and leave covered until ready to serve. Note: This soup improves with time. Letting it sit for 2 hours will only make it better (if you can wait that long...I usually can't). Quote Link to comment Share on other sites More sharing options...
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