Lentil Soup

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* Exported from MasterCook *

 

Lentil Soup

 

Recipe By :Lynn Fischer

Serving Size : 6

 

Amount Measure Ingredient -- Preparation Method

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

3 cloves garlic -- peeled

1 cup diced celery -- with leaves

1 large onion -- peeled and diced

1 1/2 cups diced carrots

1 cup brown lentils -- rinsed

1 cup yellow lentils -- rinsed

1/2 cup orange lentils -- rinsed

2 1/2 quarts vegetable stock

1 teaspoon thyme

salt -- optional

freshly ground black pepper

crushed red pepper flakes

1/2 cup crumbled feta cheese -- optional

1/2 cup diced tomatoes

 

Lightly coat a soup pot with non-stick vegetable spray and heat over

medium-high heat. Add the garlic, celery, onions, and carrots,

lightly spray the vegetables, and, if needed, add a few teaspoons of

water for moisture. Sauté for about 6 minutes, stirring.

 

Add the lentils, 2½ quarts vegetable stock, and thyme and bring to

a

boil. Reduce the heat and simmer for 45 minutes or until the lentils

are soft (the red lentils will have disintegrated). Season with salt

(if desired), black pepper, and crushed red pepper for heat. Top

each serving with a sprinkling of feta cheese (if desired) and diced

tomatoes.

 

Source:

" Lowfat Cooking for Dummies "

S(Page):

" 204 "

Copyright:

" 1997 "

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Per Serving (excluding unknown items): 571 Calories; 7g Fat (11.3%

calories from fat); 33g Protein; 96g Carbohydrate; 32g Dietary Fiber;

4mg Cholesterol; 2749mg Sodium. Exchanges: 6 Grain(Starch); 2 Lean

Meat; 1 1/2 Vegetable; 1 1/2 Fat.

 

NOTES : The original recipe calls for the optional use of a ham bone

which is boiled in water to produce a stock in which the remaining

ingredients are then cooked. However, the author suggests that she

often omits the ham and instead prepares the soup using 2½ quarts

of vegetable stock or water. She also suggests substituting ½

teaspoon of Cajun spice for the crushed red pepper.

 

Nutr. Assoc. : 0 0 0 0 0 903920 903920 0 0 2130706543 0 0 2130706543 0