| 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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