| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Soups, Mcdougall | 8 | Servings | ||
INGREDIENTS
| 2 | c | Lentils; dried |
| 10 | c | Water |
| 2 | Carrots; sliced | |
| 1 | Celery; chopped | |
| 2 | Onion; chopped | |
| 2 | sm | Potato; chopped |
| 1/3 | c | Barley |
| 2 | tb | Parsley; dried |
| 2 | Bay leaves | |
| 2 | ts | Cumin |
INSTRUCTIONS
Recipe by: McDougall Plan Combine all ingredients in soup pot and cook until the lentils are soft, about 1 hour. Remove bay leaves before serving. HELPFUL HINTS: Brown rice may be substituted for the barley. This soup freezes well; save some for a busy day. From the collection of Sue Smith, S.Smith34, Uploaded June 16, 1994 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mcdougal.zip
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