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CATEGORY CUISINE TAG YIELD
Grains, Vegetables, Meats Vegetarian Beans/peas, Eat-lf mail, Fatfree, Main dishes 12 Servings

INGREDIENTS

12 oz Lentils, Golden
8 c Fatfree Vegetarian Broth
Imitation Beef
16 oz Tomatoes, Canned Chopped
With Liquid
2 T Parsley, Chopped
1 Onion, Diced
1 Bay Leaf
2 Garlic Cloves, Crushed
2 Carrots, Thinly Sliced
4 Red Potatoes, Cube With
Skins On
Salt And Pepper, To Taste

INSTRUCTIONS

In a large soup pot, combine lentils with beef broth, tomatoes,
parsley, onion, bay leaf and garlic.  Bring to a boil, reduce heat,
cover and simmer for 1 hr until lentils are tender.  Add carrots and
potato and more water as necessary to maintain the same level of
liquid.  Cook for an additional 30 minutes, stirring occasionally until
potatoes are tender.  Salt and pepper to taste.  Remove bay leaf
before serving.  To Serve:  Ladle into serving bowls.  Tope each bowl
wit hchopped  tomato and a large sprig of parsley.  This was really,
really good.  According to original recipe: Cal 120, Fat <1g, Chol 0mg,
Sod 74mg,  CFF 3%  Entered into MasterCook and tested for you by Reggie
& Jeff Dwork  <reggie@reggie.com> Recipe By     : Dr. Art Ulene's
Low-Fat Cookbook  Posted to Digest eat-lf.v096.n212  Date: Thu, 07 Nov
1996 21:51:52 -0800  From: Reggie Dwork <reggie@reggie.com>  NOTES :
Cal 143.3,  Fat  0.5g,  Carb  26.3g,  Fib  10.1g,  Pro  10g,  Sod
699mg,  CFF  2.8%.

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