laurels' greek lentil soup

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* Exported from MasterCook *

 

Greek Lentil Soup

 

Recipe By :Laurel Robertson

Serving Size : 6 Preparation Time :0:00

Categories : Beans Soups

Vegetarian

 

Amount Measure Ingredient -- Preparation Method

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

2 cups uncooked lentils

8 cups water or vegetable stock

1/2 onion -- chopped

1 small carrot -- chopped

1 celery stalk -- chopped

1 small potato -- chopped

2 tablespoons olive oil

2 bay leaves

2 teaspoons salt -- or less to taste

2 teaspoons red wine vinegar -- garnish

 

Pick over lentils and wash.

 

Mix all ingredients except the vinegar in a soup pot and cook until the lentils

are very soft, about one hour. Stir in vinegar at the end and serve.

 

Source:

" The New Laurel's Kitchen (1986), Laurel Robertson (Carol Flinders, &

Brian Ruppenthal) "

Yield:

" 8 cups "

 

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Per serving: 66 Calories (kcal); 5g Total Fat; (60% calories from fat); 1g

Protein; 6g Carbohydrate; 0mg Cholesterol; 722mg Sodium

Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 Fat; 0

Other Carbohydrates

 

 

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

 

 

-:-

Pat Hanneman (Kitchen Path recipes:

http://home.earthlink.net/~kitpath/)

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