vegan - Lentil Soup with Tofu

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Lentil Soup with Tofu

 

Recipe By :K. Lee Evans & Chris Rankin - Giant Book of TOFU Cooking

Serving Size : 6 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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8 ounces silken tofu -- drained and cubed

6 cups water

1 cup dry lentils -- washed and drained

1/2 teaspoon salt

1 medium onion -- chopped

1 medium carrot -- sliced

1 celery stalk -- sliced

1 garlic clove -- minced

2 tablespoons olive oil

1 cup peeled tomatoes

1 1/2 teaspoons vinegar

1/4 teaspoon dried basil

1/4 teaspoon black pepper

 

In a large saucepan, bring the water, lentils, and salt to a boil.

 

In a separate pan, saute the onion, carrot, celery, and garlic in oil.

 

Once the onion is soft, transfer the mixture to the boiling lentiils.

 

Add the tomatoes, reduce heat, and simmer for about 30 minutes.

 

Add the tofu, vinegar, basil, and pepper. Continue simmering until the lentils

are soft. Serve hot.

 

Description:

" Serve this soup by itself or, with some added curry powder, as the

first course of an Indian meal. "

 

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Per Serving (excluding unknown items): 54 Calories; 5g Fat (72.9% calories from

fat); trace Protein; 3g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 195mg

Sodium. Exchanges: 0 Grain(Starch); 1/2 Vegetable; 1 Fat; 0 Other

Carbohydrates.

 

 

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