| 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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