pistachio and lentil soup

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Pistachio and Lentil Soup

 

Recipe By :Soups Supreme: Grain and Legume Soups

Serving Size : 8 Preparation Time :0:00

Categories : Grain Legume Soups

 

Amount Measure Ingredient -- Preparation Method

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

3 medium onions -- chopped

2 tablespoons butter

2 carrots -- chopped

2 stalks celery with leaves -- chopped

2 cups lentils

6 cups Vegetable Stock

freshly ground pepper -- to taste

1 pinch ginger

1 pinch curry powder

1 pinch thyme

1 cup chopped pistachios

GARNISH:

paprika

chopped coriander or parsley

 

(Serves 8.)

 

1. In a 5-quart soup pot, saute onions in butter. Add carrots and celery and

cook 5 minutes without browning. Add lentils and stock and simmer gently until

the lentils are cooked (about 40 minutes).

 

2. Puree the mixture in a blender or a food mill. Add seasonings. Then stir in

the pistachios, heat through, and serve with paprika and coriander or parsley

sprinkled over the top.

 

Source:

" Rodale's High Health Cookbook Series "

Copyright:

" 1983 (Rodale Press) ISBN (paper) 0878575219 "

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Per Serving (excluding unknown items): 432 Calories; 15g Fat (29.8% calories

from fat); 21g Protein; 57g Carbohydrate; 20g Dietary Fiber; 10mg Cholesterol;

1271mg Sodium. Exchanges: 3 1/2 Grain(Starch); 1 1/2 Lean Meat; 1 Vegetable; 3

Fat.

 

 

Nutr. Assoc. : 0 0 0 26085 0 0 0 0 0 0 4512 0 0 0