| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Sami |
Dec., Fatfree, Prodigy, Soups |
6 |
Servings |
INGREDIENTS
| 1 1/2 |
c |
Dried lentils |
| 8 |
c |
Water |
| 1 |
|
Onion, chopped |
| 3 |
|
Garlic cloves, crushed |
| 6 |
oz |
Tomato paste |
| 2 |
|
Spinach, cleaned & chopped |
| 1/2 |
c |
Fresh parsley |
| 1/4 |
t |
Freshly ground pepper |
| 1/8 |
t |
Crushed red hot pepper flake |
| 1/4 |
c |
Fresh lemon juice |
INSTRUCTIONS
This is a Middle Eastern soup, typical of the simple foods served in
the desert regions. Serve with pita bread and a grain or vegetable
dish for a simple meal. This soup is also food served cold, stuffed
into a pita bread. Place the lentils and water in a large pot. Bring
to a boil, cover, and cook for 30 minutes over medium low heat. Add
the onion , tomato paste and garlic and cook an additional 30 minutes.
Add the spinach, parsley, and peppers. Mix well and cook for another
10 minutes. Add the lemon juice just before serving. Mix in well and
serve at once. I added a bit of fresh ground nutmeg & salt to taste.
Note: I have found that balsamic vinegar in place of lemon juice is
wonderful with lentils and imparts a slightly sweet taste... Nutrition
(per serving): 251 calories Total Fat 1 g (4% of calories) Source: The
New McDougall Cookbook, Page(s): 161, Date Published: 1993 : D/L from
Prodigy 12-14-94. Recipe collection of Sue Smith. 1.80á File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip
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