| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
Dutch |
Main dish, Soups, Vegetables |
8 |
Servings |
INGREDIENTS
| 1 |
c |
Lentils; Dried |
| 1/2 |
|
Onion; Md, Chopped |
| 1/2 |
ts |
Cardamom |
| 1 |
|
Carrot; Sliced |
| 1 |
|
Celery Stalk; Sliced |
| 1/2 |
ts |
Pepper |
| 1 |
|
Red Bell Pepper; Md, Sliced |
| 1/2 |
ts |
Cinnamon |
| 4 |
c |
Vegetable Broth Or Water |
| 16 |
oz |
Tomatoes; Canned, 1 Cn |
| 10 |
oz |
Broccoli Spears; Frozen |
|
|
Salt; To Taste |
|
|
Tot Sat |
INSTRUCTIONS
Rinse and sort the lentils. In a saucepan or Dutch oven, combine the
lentils, onions, cardamom, carrots, celery, pepper, bell pepper, cinnamon
and stock. Bring to a full boil. Cover, and reduce the heat and simmer
about 30 minutes or until the lentils are done. Add the tomatoes and
broccoli, cook until tender. Salt to taste. Serve hot.
Each 1 Cup Serving Contains:
Cal Prot Carb Fib Fat Fat Chol Sodium
149 10 G 27 G 6 G 2 G 0 0 111 G
From The Cookbook For The 90s by Helen V. Fisher
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/soup_1.zip
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