Yield: 8 servings
| Measure | Ingredient |
|---|---|
| 8 cups | Chicken stock or water |
| 4 mediums | Carrots, sliced |
| 4 \N | Celery stalks, sliced |
| 1 medium | Onion, chopped |
| 1 \N | Leek, chopped |
| 1 tablespoon | Fresh parsley, chopped |
| 1½ cup | Red lentils |
| 1 \N | Tomato, chopped |
| 3 cloves | Garlic, crushed |
| 1 large | Bay leaf |
| ⅛ teaspoon | Pepper |
| ¼ teaspoon | Ground thyme |
Combine all ingredients in a large saucepan. Cook over medium heat 45 minutes. Puree 2 cups soup in blender. Mix with remaining soup in pot. Heat thoroughly and serve. Makes 8 servings.
Variations: Serve with lemon wedges for added zest. Or add 1 tablespoon miso for extra flavor.
Calories: 166 Protein: 14g Carbohydrates: 28g Fat: 0.5g, 0.03% Sodium: 38mg Cholesterol: 0mg
Cooking for Good Health by Gloria Rose ISBN: 0-89529-577-6 Entered by Carolyn Shaw 3-95
Submitted By CAROLYN SHAW On 03-15-95