| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Soup | 10 | Servings | ||
INGREDIENTS
| 1 | c | Lentil ham soup |
| 1 | Clove garlic, minced | |
| 2 | Stalks celery, sliced | |
| 1/2 | c | Onion, chopped |
| 1 | tb | Margarine |
| 1 | c | Carrot, grated |
| 2 | c | Potato, coarsely chopped |
| 6 | c | Water |
| 1 | c | Tomato juice |
| 1 | ts | Salt |
| 1 | ts | Thyme |
| 1 | tb | Soy sauce |
| 1/3 | c | Brown rice |
| 1 1/2 | c | Frozen corn |
INSTRUCTIONS
Place Lentils in a bowl and cover with water. In a large pot, saute garlic, celery, and onion in margarine until tender. Stir in carrot and potatoes. Drain water from lentils and add lentils to vegetables. Add water, tomato juice, salt, thyme, soy sauce, and brown rice. Bring to a boil. Reduce heat, cover, and simmer until lentils and potatoes are tender (about 30 minutes.) Add corn and cook 10 to 20 minutes more. NOTES : This only has 2 grams of saturated fat Posted to MC-Recipe Digest V1 #355 Recipe by: Eaters Chocie/tpogue@idsonline.com From: Terry Pogue <tpogue@ids2.online.com> Date: Fri, 27 Dec 1996 11:17:18 -465800
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