Swiss Lentil Soup

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Swiss Lentil Soup

 

Recipe By : the California Culinary Academy

Serving Size : 6 Preparation Time :1:05

 

Amount Measure Ingredient -- Preparation Method

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1 1/2 cups chopped onions

1 teaspoon safflower oil

1/3 cup dry white wine

1 cup carrots -- julienned

2 cups chopped tomatoes

1/2 teaspoon dried thyme

1/2 teaspoon dried marjoram

1 cup washed lentils -- uncooked

3 cups defatted Chicken Stock or Veal Stock

3 tablespoons miso (dissolved in 1/3 cup hot water)

1/2 cup grated Swiss cheese

grated carrots -- for garnish

chopped green onions

 

1. In a large stockpot over medium-high heat, saute onions in oil and

wine until soft but not browned. Add carrots, tomatoes, thyme, and

marjoram, and continue to cook, stirring frequently, for 10 minutes.

2. Add lentils and cook for 2 more minutes. Add stock and bring to a

boil. Lower heat to simmer and cook, covered, until lentils are soft

(about 30 minutes).

3. Before serving, remove pot from heat and stir in miso. To serve, add

about 2 tablespoons grated cheese to the bottom of each bowl and ladle

soup on top. Garnish with grated carrots and chopped green onions. Makes

6 cups.

 

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Per serving: 225 Calories; 5g Fat (17% calories from fat); 20g Protein;

31g Carbohydrate; 9mg Cholesterol; 615mg Sodium

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 3920 4017 905 1466 0 0

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