| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Vegetarian |
Vegtime2 |
1 |
servings |
INGREDIENTS
| 1 |
md |
Onion; chopped |
| 3 |
|
Stalks celery; sliced |
| 2 |
md |
Carrots; thinly sliced |
| 2 |
tb |
Olive oil |
| 1 |
c |
Dried lentils; rinsed |
| 4 |
c |
Water |
| 1 |
tb |
Minced fresh rosemary |
|
|
OR 1 tsp. dried |
| 1 |
|
Bay leaf |
| 1 |
ts |
Red wine vinegar |
|
|
Salt; to taste |
|
|
Freshly ground black pepper to taste |
INSTRUCTIONS
4 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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