Curried lentil soup (a&p)

Yield: 4 Servings

Measure Ingredient
1 \N Onion; chopped
¾ cup Chopped celery; (1-stick)
1 \N Carrot; chopped
1 \N Clove garlic; crushed
¾ cup Red lentils; sorted and rinsed
4 cups Water; more or less
1 teaspoon Curry powder
1 teaspoon Turmeric
\N \N Salt and pepper; to taste
1 tablespoon Chopped fresh parsley; to garnish

Examine the red lentils and discard debris. Rinse and drain.

Place all the ingredients, except the salt, pepper and parsley, in a large saucepan. Bring to the boil, cover and simmer for 45 minutes, stirring occasionally. Add salt and pepper to taste and pour into warmed soup tureens/mugs and sprinkle with the parsley to serve.

Serves 4 to 6 as a starter. Prep 10 mins; cook 45. May be made ahead and frozen. mc-PER SERVING 3% cff: 145 cals; 0.6g fat; 11g prot; 26g carb; 0mg chol; 175mg sod; 12.7g fiber.

*Recipe from HIGH FIBRE COOKING, by Carole Handslip, (1988) A&P Creative Cooking Collection. ISBN 0920691226>from Pat Hanneman (Kitpath) > Recipe by: HIGH FIBRE COOKING, by Carole Handslip (1988)* Posted to MC-Recipe Digest by KitPATh <phannema@...> on Mar 11, 1998

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