| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Soups, Mcdougall |
8 |
Servings |
INGREDIENTS
| 2 |
c |
Lentils; dried |
| 10 |
c |
Water |
| 2 |
|
Carrots; sliced |
| 1 |
|
Celery; chopped |
| 2 |
|
Onion; chopped |
| 2 |
sm |
Potato; chopped |
| 1/3 |
c |
Barley |
| 2 |
tb |
Parsley; dried |
| 2 |
|
Bay leaves |
| 2 |
ts |
Cumin |
INSTRUCTIONS
Recipe by: McDougall Plan Combine all ingredients in soup pot and cook
until the lentils are soft, about 1 hour. Remove bay leaves before serving.
HELPFUL HINTS: Brown rice may be substituted for the barley. This soup
freezes well; save some for a busy day.
From the collection of Sue Smith, S.Smith34, Uploaded June 16, 1994
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mcdougal.zip
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