| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetarian | Vegtime2 | 1 | Servings | |
INGREDIENTS
| 1 | Onion, chopped | |
| 3 | Stalks celery, sliced | |
| 2 | Carrots, thinly sliced | |
| 2 | T | Olive oil |
| 1 | c | Dried lentils, rinsed |
| 4 | c | Water |
| 1 | T | Minced fresh rosemary |
| OR 1 tsp. dried | ||
| 1 | Bay leaf | |
| 1 | t | Red wine vinegar |
| Salt, to taste | ||
| Freshly ground black pepper | ||
| to taste |
INSTRUCTIONS
SERVINGS DAIRY-FREE(r) You can make this healthful soup even if your refrigerator is nearly empty; it requires little in the way of fresh produce. In large pot, heat oil over medium heat. Add onion, celery and carrots and cook, stirring often, until beginning to soften, about 5 minutes. Add remaining ingredients (except salt and pepper) and bring to a boil. Reduce heat to low, cover and simmer until lentils are tender, 25 minutes. Discard bay leaf. Season with salt and pepper. PBR SERVING: 257 CAL.; 15G PROT.; 7G TOTAL FAT (1G SAT. FAT); 36G CARB.; 0 CHOL.; 45MG SOD.; 8G FIBER Converted by MC_Buster. Recipe by: Vegetarian Times, December 1998, page 36 Converted by MM_Buster v2.0l.
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