Lentil soup (luke)
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | large | Onion, finely chopped |
| 1 | small | Green pepper, finely |
| Chopped | ||
| 1 | small | Carrot, finely chopped |
| 1 | large | Garlic cove, finely minced |
| 1 | Bay leaf | |
| 2 | cans | (14-1/2oz each) broth |
| 1 | can | (14-1/2 to 16oz) whole |
| Tomatoes with liquid, | ||
| Coarsely chopped | ||
| 1 | cup | Water |
| ¾ | cup | Dry lentils |
| ¼ | cup | Dijon mustard |
Directions
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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