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VEGETABLE SOUP WITH LENTILS (VEGAN)
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Soups Vegetables
Prodigy Dec.
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
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
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
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