Golden lentil soup with potatoes
12 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 12 | ounces | Lentils; Golden |
| 8 | cups | Fatfree Vegetarian Broth; Imitation Beef |
| 16 | ounces | Tomatoes, Canned; Chopped With Liquid |
| 2 | tablespoons | Parsley; Chopped |
| 1 | large | Onion; Diced |
| 1 | Bay Leaf | |
| 2 | Garlic Cloves; Crushed | |
| 2 | mediums | Carrots; Thinly Sliced |
| 4 | mediums | Red Potatoes; Cube With Skins On |
| Salt And Pepper; To Taste | ||
Directions
In a large soup pot, combine lentils with beef broth, tomatoes, parsley, onion, bay leaf and garlic. Bring to a boil, reduce heat, cover and simmer for 1 hr until lentils are tender. Add carrots and potato and more water as necessary to maintain the same level of liquid.
Cook for an additional 30 minutes, stirring occasionally until potatoes are tender. Salt and pepper to taste. Remove bay leaf before serving.
To Serve: Ladle into serving bowls. Tope each bowl wit hchopped tomato and a large sprig of parsley.
This was really, really good.
According to original recipe: Cal 120, Fat <1g, Chol 0mg, Sod 74mg, CFF 3% Entered into MasterCook and tested for you by Reggie & Jeff Dwork <reggie@...>
Recipe By : Dr. Art Ulene's Low-Fat Cookbook Posted to Digest eat-lf.v096.n212 Date: Thu, 07 Nov 1996 21:51:52 -0800 From: Reggie Dwork <reggie@...> NOTES : Cal 143.3,
Fat 0.5g,
Carb 26.3g,
Fib 10.1g,
Pro 10g,
Sod 699mg,
CFF 2⅘%.