Lentil soup (vrg)
4 Servings
Ingredients
| Quantity | 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 | |
Directions
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.