| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Crs, Healthy, Soups |
8 |
Servings |
INGREDIENTS
| 8 |
c |
Chicken stock or water |
| 4 |
md |
Carrots, sliced |
| 4 |
|
Celery stalks, sliced |
| 1 |
md |
Onion, chopped |
| 1 |
|
Leek, chopped |
| 1 |
tb |
Fresh parsley, chopped |
| 1 1/2 |
c |
Red lentils |
| 1 |
|
Tomato, chopped |
| 3 |
cl |
Garlic, crushed |
| 1 |
lg |
Bay leaf |
| 1/8 |
ts |
Pepper |
| 1/4 |
ts |
Ground thyme |
INSTRUCTIONS
Combine all ingredients in a large saucepan. Cook over medium heat 45
minutes. Puree 2 cups soup in blender. Mix with remaining soup in pot. Heat
thoroughly and serve. Makes 8 servings.
Variations: Serve with lemon wedges for added zest. Or add 1 tablespoon
miso for extra flavor.
Calories: 166 Protein: 14g Carbohydrates: 28g Fat: 0.5g, 0.03% Sodium: 38mg
Cholesterol: 0mg
Cooking for Good Health by Gloria Rose ISBN: 0-89529-577-6 Entered by
Carolyn Shaw 3-95
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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