| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
Vegetarian |
Soups, Vegetarian, Lowfat, Tested |
8 |
servings |
INGREDIENTS
| 2 |
lg |
Onions; chopped |
| 2 |
tb |
Olive oil |
| 3 |
|
Cloves garlic; minced |
| 1/2 |
ts |
Turmeric |
| 1/2 |
ts |
Ground coriander |
| 4 |
c |
Chopped fresh tomatoes; or 2, (16-ounce) cans |
| 1 |
lb |
Lentils; or 2 cups red or brown, rinsed |
| 8 |
c |
Vegetable stock |
| 1/2 |
lb |
Green beans; ends trimmed cut into 1-inch pieces |
| 2 |
tb |
Chopped fresh oregano; or2 teaspoons dried |
|
|
Salt and pepper |
|
|
Light brown sugar; optional |
INSTRUCTIONS
SOURCE: Natural Land On-line Feb 1999
COMMENTS: http://www.naturalland.com/cv/ef/greekrec2.htm
Faki Soupa (Lentil Soup): Typical of simple, one-pot Greek dishes, this can
be made with cooked white beans, too. Tested by Pat and Bob 2/99. We added
2 teaspoons of brown sugar to off-set the salty-flatness of bouillon.
Hearty bean and tomato soup with the crunch of fresh green beans.
In a large heavy pot, saute onions in oil over medium heat until
translucent, about 5 minutes. Stir in garlic, turmeric, and coriander, and
cook for 30 seconds. Add tomatoes, lentils, and stock, and bring to boil.
Reduce heat and simmer, partially covered, until lentils are tender, about
40 minutes. Add green beans and oregano, and continue cooking until beans
are tender, about ten minutes. Season to taste with salt and pepper. If the
soup tastes salty and gritty, add a small amount of brown sugar. Simmer
until mellow.
PER SERVING (1+1/4 cup): 241 CAL (18% from fat), 10.7g PROT, 4.8g FAT, 38g
CARB, 114mg SOD, 0mg CHOL, 6.3g FIBER.
Posted to EAT-LF Digest by PatHanneman <kitpath@earthlink.net> on Feb 11,
1999, converted by MM_Buster v2.0l.
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