Lentil soup (vrg)

Yield: 4 Servings

Measure Ingredient
2 shallots, finely chopped 1 small yellow onion, finely
2 teaspoons olive oil
3 cups water
1 cup dry green lentils 1 red potato, peeled and finely
1 small stalk celery, diced
1 small carrot, slivered

chopped

diced 1 large tomato, peeled and diced ¼ cup freshly chopped parsley Salt and pepper to taste Dry croutons or chopped chives

In a deep soup pot, saut shallots and onions in heated oil. Add water and lentils and bring to a boil. Reduce heat and simmer, adding more water if needed to keep the three-cup level of liquid. Cook lentils until barely tender. Add all other vegetables and seasonings.

Continue cooking at least 20 minutes longer. Fork-mash or puree mixture. Serve warm, garnished with croutons or chives.

Total Calories Per Serving: 224 Fat: 3 grams This article was originally published in the July/August 1994 issue of the _Vegetarian_Journal_, published by The Vegetarian Resource Group.

From: bobbi@... (Bobbi Pasternak). rfvc Digest V94 Issue #204, Sept. 22, 1994. Formatted by Sue Smith, S.Smith34, TXFT40A@... using MMCONV.

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