Lentil Soup from Rudy

[Guest guest]

* Exported from MasterCook *

 

Susannah's Lentil Soup

 

Recipe By :

Serving Size : 0 Preparation Time :0:00

Categories : All beans and legumes

Greens sent to vr

Soups On Me!

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 T olive oil

2 med onions -- chopped (2-3 cups)

3 carrots -- coarsely grated

4 cloves garlic -- chopped (4 to 6)

¾ tsp Marjoram -- crumbled

¾ tsp thyme leaves

cumin

-------------

1 28 oz. can diced tomatoes w/juice

7 1/2 cups broth (3 boullion cubes)

2 potatoes -- chopped (2 to 3)

1 1/2 cups lentils

1 small bunch greens, such as kale or chard -- washed, and

chopped or ripped into bite-size pieces

1 1/2 teaspoons salt

1/2 teaspoon pepper

6 ounces dry white cooking wine -- extremely optional

1/3 cup parsley, fresh

grated cheddar cheese -- for garnish

 

 

Sautee 3-5 min. all the ingredients above the line while boullion dissolves

in water.

 

Add tomatoes, lentils and potatoes to the water, as well as sautee mixture.

Simmer for app. 1 hour.

 

Add greens app. 10 min. before end of cooking, and add salt, pepper and

wine last 5 minutes.

 

Garnish with parsely and grated cheddar cheese

 

 

 

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Per serving: 5182 Calories (kcal); 436g Total Fat; (73% calories from fat);

91g Protein; 254g Carbohydrate; 0mg Cholesterol; 3326mg Sodium

Food Exchanges: 14 Grain(Starch); 7 Lean Meat; 8 1/2 Vegetable; 0 Fruit; 86

1/2 Fat; 0 Other Carbohydrates

 

Serving Ideas : I've never used the cooking wine, and only very rarely the

parsley. It's really an excellent soup -- the best lentil soup I've ever

had. Plus, it's a great pantry soup -- I almost always have all the

ingredients on hand!

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

 

 

 

 

Rudy Leon

Ph.D. candidate

Department of Religion

Syracuse University

releon