Lentil soup (luke)

Yield: 6 Servings

Measure Ingredient
1 large Onion, finely chopped
1 small Green pepper, finely
\N \N Chopped
1 small Carrot, finely chopped
1 large Garlic cove, finely minced
1 \N Bay leaf
2 cans (14-1/2oz each) broth
1 can (14-1/2 to 16oz) whole
\N \N Tomatoes with liquid,
\N \N Coarsely chopped
1 cup Water
¾ cup Dry lentils
¼ cup Dijon mustard

In large pot combine all ingredients except mustard. Simmer, covered, 1 hour or until lentils and vegetables are tender. Stir in the mustard. Remove and discard bay leaf before serving. Yield: 6 servings.

I usually don't add the green pepper, but add corn instead. My family prefers this. I usually use a can of stewed tomatoes instead of whole tomatoes. I think the mustard gives this a wonderful flavor. Hope you enjoy!

Source: modified by Linda

Posted by Linda Luke <luke@...> to the Fatfree Digest [Volume 15 Issue 4] Feb. 4, 1995.

Individual recipes copyrighted by originator. FATFREE Recipe collections copyrighted by Michelle Dick 1995. Formatted by Sue Smith, SueSmith9@... using MMCONV. Archived through kindness of Karen Mintzias, km@....

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