| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats, Grains |
Dutch |
Vegetable |
10 |
Servings |
INGREDIENTS
| 1 |
cn |
(32-oz) (4 cups) tomato juice |
| 2 |
tb |
Chili powder |
| 2 |
c |
Diced; raw potato |
| 2 |
ts |
Beef bouillon granules |
| 1 |
cn |
(15-oz) garbanzo beans |
| 1 |
ts |
Crushed basil |
| 1 |
c |
USA lentils; washed |
| 2 |
|
Cloves garlic; minced |
| 1 |
c |
Diced carrots |
| 1/2 |
c |
Diced onion |
INSTRUCTIONS
From: Kathy Cox <coxk@WSU.EDU>
Date: Tue, 20 Aug 1996 10:38:52 +0100
Combine all ingredients in a Dutch oven and bring to a boil. Reduce heat
and simmer, covered, about 30 minutes or until lentils are tender. Makes
10 - 1 cup servings. Each serving provides 152 calories, 9 grams protein,
29 grams carbohydrates, 1 gram fat, 544 mg sodium, 6 grams dietary fiber,
6% calories from fat.
Can be held in the refrigerator or frozen. Much like split pea soup. It
will thicken as you keep it, so if you prefer a more diluted soup, just
stir in additional water or broth while soup is reheating.
EAT-L Digest 19 August 96
From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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