| 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 |
T |
Margarine |
| 1 |
c |
Carrot, grated |
| 2 |
c |
Potato, coarsely chopped |
| 6 |
c |
Water |
| 1 |
c |
Tomato juice |
| 1 |
t |
Salt |
| 1 |
t |
Thyme |
| 1 |
T |
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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