Betty Crocker--soup and stew

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Lentil Vegetable Soup

Middle Eastern Stew

 

 

* Exported from MasterCook *

 

Lentil Vegetable Soup

 

Recipe By : Betty Crocker's Vegetarian Cooking, page 19

Serving Size : 6 Preparation Time :0:00

Categories : Beans And Legumes Soups And Stews

Vegetables

 

Amount Measure Ingredient -- Preparation Method

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

1 cup chopped onion

(about 1 large)

2 teaspoons chile powder

1 teaspoon salt

1 teaspoon ground cumin

2 cloves garlic -- finely chopped

6 ounces spicy tomato juice

3 cups water

1 cup dried lentils -- (about 6 ounces)

14 1/2 ounces whole tomatoes -- undrained

4 ounces canned chopped green chiles -- undrained

1 cup fresh or frozen whole kernel corn

2 cups julienne strips zucchini

(about 2 small)

 

Heat onion, chile powder, salt, cumin, garlic and tomato juice to boiling

in 3-quart saucepan; reduce heat. Cover and simmer 5 minutes. Stir in

remaining ingredients except corn and zucchini. 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 or until

lentils and zucchini are tender. 6 servings

 

PER SERVING: calories 165; Protein 11 g: Carbohydrate 32 g: Fat 1 g:

cholesterol 0 mg; Sodium 590 mg

 

 

 

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* Exported from MasterCook *

 

Middle Eastern Stew

 

Recipe By : Betty Crocker's Vegetarian Cooking, page 19

Serving Size : 6 Preparation Time :0:00

Categories : Beans And Legumes Main Dishes, Vegetarian

Soups And Stews Vegetables

 

Amount Measure Ingredient -- Preparation Method

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

3 cups water

1 1/4 cups dried lentils

(about 8 ounces)

2 cups potatoes -- 1-inch cubes

(about 2 medium)

1/2 cup chopped onion

(about 1 medium)

1/2 cup chopped celery

(about 1 stalk)

1 tablespoon finely chopped parsley

1 tablespoon vegetable bouillon granules

1 teaspoon salt

1 teaspoon ground cumin

2 cloves garlic -- finely chopped

2 cups zucchini -- 1/2-inch slices

(about 2 medium)

Lemon wedges

 

Lentils are an inexpensive--and fat-free--source of protein.

 

Heat water and lentils to boiling in non-stick 4-quart Dutch oven; reduce

heat. Cover and cook about 30 minutes or until lentils are almost tender.

 

Stir in remaining ingredients except zucchini and lemon wedges. Cover and

cook about 20 minutes or until potatoes are tender. Stir in zucchini.

Cover and cook 10 to 15 minutes or until zucchini is tender. Serve with

lemon wedges. 6 servings

 

PER SERVING: Calories 210; Protein 12 g; Carbohydrate 39 g: Fat 1 g:

Cholesterol 0 mg; Sodium 1080 mg

 

 

 

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