Guest guest Posted October 11, 1999 Report Share Posted October 11, 1999 Red Lentil And Orzo Soup Somen Lo Mein * Exported from MasterCook * Red Lentil And Orzo Soup Recipe By : Vegetarian Times Low-Fat & Fast Pasta, page 57 Serving Size : 6 Preparation Time :0:00 Categories : Beans And Legumes Pasta, Couscous, Etc. Soups And Stews Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 28 ounces canned vegetable broth 3 cups water 1/2 cup orzo 1/2 cup red lentils 16 ounces frozen mixed vegetables such as peas and carrots and lima beans and corn etc. 1/2 teaspoon salt -- or to taste 1/4 teaspoon freshly ground black pepper 2 tablespoons chopped assorted mixed herbs such as thyme and basil and oregano 2 tablespoons chopped fresh chives OR flat-leaf parsley 2 tablespoons garlic-infused olive oil -- (optional) Red lentils, paired with orzo, make a colorful and flavorful Italian-style soup, and cook up quickly. Combine the broth, water, orzo, and lentils in a large saucepan. Cover and bring to a boil over high heat. Reduce heat to medium-low and simmer, uncovered, for 15 minutes. Stir in frozen vegetables, salt, and pepper, cover and return to a boil over high heat. Reduce heat to medium-low; simmer until orzo, lentils and vegetables are tender, about 5 minutes more. Stir in herbs, chives or parsley, and, if desired, oil; simmer 1 minute. Ladle into soup bowls; sprinkle with additional pepper, if desired. Makes 6 servings Per Serving: 162 Calories; 10g Protein; 1g Fat; 32g Carbohydrates; 0 Cholesterol; 826mg Sodium; 10g Fiber. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Somen Lo Mein Recipe By : Vegetarian Times Low-Fat & Fast Pasta, page 71 Serving Size : 4 Preparation Time :0:00 Categories : Main Dishes, Vegetarian Pasta, Couscous, Etc. Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 ounces somen noodles 1 tablespoon peanut or vegetable oil 3 cups sliced Chinese or napa cabbage 4 cloves garlic -- minced 2 teaspoons minced fresh gingerroot 16 ounces frozen Oriental or stir-fry vegetables -- thawed 1/2 cup vegetable broth or pasta cooking water 1/3 cup white or other " mellow " miso 1/2 teaspoon red pepper flakes 2 teaspoons sesame seeds -- toasted (optional--see Helpful Hint) Somen noodles are very thin noodles sold in Asian markets, natural food stores, and some supermarkets. If they are not available, substitute capellini. In a large saucepan, bring 3 quarts of water to a boil. Place the noodles in the boiling water, stir, and return to a boil. Cook, stirring occasionally, until al dente, about 2 minutes. Meanwhile, heat the oil in a large nonstick skillet over medium-high heat. Add the cabbage, garlic, and ginger, and cook, stirring, for 1 minute. Add the thawed vegetables broth or water, miso, and pepper flakes, and simmer until the vegetables are crisp-tender, 3 to 4 minutes. Drain the noodles, and transfer to a large bowl or serving platter. Add the vegetable mixture, and toss well. Sprinkle with sesame seeds, if desired. Makes 6 servings Helpful Hint: It takes only a minute or two to toast seeds or nuts. Pour them into a dry. nonstick skillet and heat over medium heat, stirring or shaking the pan constantly to avoid burning. Remove the seeds from the skillet immediately after toasting. Per Serving: 220 Calories; 8g Protein; 4g Fat; 39g Carbohydrates; 0 Cholesterol; 1355mg Sodium; 5g Fiber. - - - - - - - - - - - - - - - - - - Quote Link to comment Share on other sites More sharing options...
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