Yield: 12 Servings
|Salt & pepper to taste|
|⅓ cup||Brown rice|
|1 cup||Red lentils|
|1 teaspoon||Dried mint|
Date: Sun, 18 Feb 1996 20:26:37 -0500 From: Monique <cloutm@...>
I've just attended my first Vegetarian Dining Club meal. It was great! We went to the Turkish Delight Cafe, here in Kingston, Ontario. Meanwhile, here's the Secret Recipe for Lentil Soup (secret no longer!). I've eliminated the 2 tsp. olive oil to saute the onions - we certainly don't need it...
Put finely chopped onions in a pan with your favorite sauteing liquid and stir for 4-5 minutes on medium heat. Add chopped carrots and 2 cups of hot water and bring to a boil. Add chopped potatoes and another 2 cups of hot water. Add the rice and lentils with 2 cups of hot water and stir steadily.
Add chopped tomato, salt and black pepper, and the remaining water. Cover and cook over low heat for approximately 30 minutes until tender. Stir occasionaly. Before removing from the heat, add mint. Yield: 12 servings.
Nutritional Analysis: Cal. 113; Protein: 5.71 g; Carb: 20⅞ g; Fat: 1⅙ g ~ 9% cff (calculated with 2 tsp olive oil); Sodium: 14.68 mg; Dietary Fiber: ½ g; Soluble Fiber: .39 g; Insoluble Fiber: 2.45g.
This makes a thick and very flavorful soup which would be a complete lunch for me, along with a thick slice of whole grain bread and a fruit for dessert. And it's economical to boot!!! FATFREE DIGEST V96 #48
From the Fatfree Vegetarian recipe list. Downloaded from Glen's MM Recipe Archive, .