| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
Vegan |
Soups, Vegetables, Prodigy, Dec. |
8 |
Servings |
INGREDIENTS
| 1 |
c |
Lentils |
| 6 |
c |
[stock] |
| 3 |
c |
Chopped fresh mushrooms |
| 2 |
|
Celery; chopped |
| 1 |
lg |
Potato; diced |
| 1 |
|
Nion; chopped |
| 1 |
lg |
Carrot; chopped |
| 1 |
lg |
Green bell pepper; chopped |
| 2 |
tb |
Fresh lemon juice |
| 3 |
lg |
Garlic cloves; minced |
| 2 |
|
Bay leaves |
| 1/4 |
c |
Minced fresh parsley |
| 1/2 |
ts |
Savory |
| 1/2 |
ts |
Thyme |
| 1/2 |
ts |
Oregano |
|
|
Salt and pepper; to taste |
INSTRUCTIONS
Bring to a boil in a large saucepan the ff chicken broth(you can use
vegetable broth) and the lentils. Add and then reduce heat and cover the
rest of the ingredients and simmer for one hour. Before serving, remove the
bay leaves and puree half the mixture in blender and add to rest of soup to
thicken. Nutrition (per serving): 161 calories Total Fat 1 g (7% of
calories) Source: Simply Vegetarian!, Page(s): 31, Date Published: 1989
Crystal Clarity Publishers 14618 Tyler Foote Rd Nevada City, Ca. 95959
:
D/L from Prodigy 12-14-94. Recipe collection of Sue Smith. 1.80á
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip
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