Lentil soup (fisher)
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Lentils; Dried |
| ½ | Onion; Md, Chopped | |
| ½ | teaspoon | Cardamom |
| 1 | Carrot; Sliced | |
| 1 | Celery Stalk; Sliced | |
| ½ | teaspoon | Pepper |
| 1 | Red Bell Pepper; Md, Sliced | |
| ½ | teaspoon | Cinnamon |
| 4 | cups | Vegetable Broth Or Water |
| 16 | ounces | Tomatoes; Canned, 1 Cn |
| 10 | ounces | Broccoli Spears; Frozen |
| Salt; To Taste | ||
| Tot Sat Cal Prot Carb Fib Fat Fat Chol | ||
Directions
Rinse and sort the lentils. In a saucepan or Dutch oven, combine the lentils, onions, cardamom, carrots, celery, pepper, bell pepper, cinnamon and stock. Bring to a full boil. Cover, and reduce the heat and simmer about 30 minutes or until the lentils are done. Add the tomatoes and broccoli, cook until tender. Salt to taste. Serve hot.
Each 1 Cup Serving Contains:
Sodium
149 10 G 27 G 6 G 2 G 0 0 111 G From The Cookbook For The 90s by Helen V. Fisher