| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
October 199 |
1 |
servings |
INGREDIENTS
| 1 1/2 |
tb |
Olive oil |
| 1 1/2 |
c |
Diced smoked ham |
| 2 |
ts |
Dried savory |
| 1 1/2 |
ts |
Dry mustard |
| 3 |
c |
Canned low-salt chicken broth; (or more) |
| 1 |
c |
Brown lentils; rinsed |
| 1 |
cn |
Diced tomatoes with roasted garlic; (14 1/2-ounce) |
INSTRUCTIONS
Heat oil in heavy large saucepan over medium-high heat. Add ham, savory and
mustard and stir until ham begins to brown, about 2 minutes. Add 3 cups
broth and lentils and bring to boil. Reduce heat to medium, cover and
simmer until lentils are tender, about 20 minutes. Add tomatoes with
juices; simmer uncovered 2 minutes. Add more broth by 1/4 cupfuls to thin
soup, if desired. Season with salt and pepper.
Makes 2 servings (can be doubled).
Bon Appetit October 1999
Converted by MC_Buster.
Per serving: 197 Calories (kcal); 21g Total Fat; (93% calories from fat);
1g Protein; 2g Carbohydrate; 0mg Cholesterol; 1mg Sodium Food Exchanges: 0
Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 4 Fat; 0 Other
Carbohydrates
Converted by MM_Buster v2.0n.
A Message from our Provider:
“The thankful heart sees the best part of every situation. It sees problems and weaknesses as opportunities, struggles as refining tools, and sinners as saints in progress. #Francis Frangipane”