LF veg lentil soup

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* Exported from MasterCook *

 

Vegetarian Lentil Soup

 

Recipe By :Harriet Roth

Serving Size : 12 Preparation Time :0:00

Categories : Soups {Posted}

 

Amount Measure Ingredient -- Preparation Method

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1 onion -- finely chopped

2 celery stalks with leaves -- finely chopped

3 carrots -- finely chopped

2 garlic cloves -- minced

2 teaspoons extra virgin olive oil

1 teaspoon dried thyme -- crushed

1 teaspoon Italian herb blend -- crushed

1/2 teaspoon crushed red pepper flakes

1 dried bay leaf

8 ounces lentils -- rinsed

5 cups hot water

1 cup crushed Italian plum tomatoes in puree

1 cup fresh sliced mushrooms

 

1. Add the onion, celery, carrots and garlic to the oil in a 6-quart pan. Saute

about 5 minutes.

 

2. Add the thyme, herb blend, pepper, bay leaf and lentils and stir to combine.

 

3. Add the hot water, tomatoes and mushrooms, bring to a boil, reduce to simmer,

and cook for 1 hours.

 

4. Taste and adjust seasonings.

 

 

 

Description:

" low sodium, low fat "

Source:

" Harriet Roth's Cholesterol Control Cookbook (Plume 1989; 1991) "

Yield:

" 6 cups "

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Per Serving (excluding unknown items): 91 Calories; 1g Fat (9.7% calories from

fat); 6g Protein; 15g Carbohydrate; 7g Dietary Fiber; 0mg Cholesterol; 63mg

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

 

NOTES : Quick and easy soup may be prepared ahead and frozen in 1/2-cup or 1-cup

portions. Appetizer; light meal.

 

Nutr. Assoc. : 0 0 0 0 0 0 4164 0 2160 0 0 557 4196