Vegetable soup with lentils (vegan)
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Lentils |
| 6 | cups | [stock] |
| 3 | cups | Chopped fresh mushrooms |
| 2 | Celery; chopped | |
| 1 | large | Potato; diced |
| 1 | Nion; chopped | |
| 1 | large | Carrot; chopped |
| 1 | large | Green bell pepper; chopped |
| 2 | tablespoons | Fresh lemon juice |
| 3 | larges | Garlic cloves; minced |
| 2 | Bay leaves | |
| ¼ | cup | Minced fresh parsley |
| ½ | teaspoon | Savory |
| ½ | teaspoon | Thyme |
| ½ | teaspoon | Oregano |
| Salt and pepper; to taste | ||
Directions
Bring to a boil in a large saucepan the ff chicken broth(you can use vegetable broth) and the lentils. Add and then reduce heat and cover the rest of the ingredients and simmer for one hour. Before serving, remove the bay leaves and puree half the mixture in blender and add to rest of soup to thicken. Nutrition (per serving): 161 calories Total Fat 1 g (7% of calories) Source: Simply Vegetarian!, Page(s): 31, Date Published: 1989 Crystal Clarity Publishers 14618 Tyler Foote Rd Nevada City, Ca. 95959 :
D/L from Prodigy 12-14-94. Recipe collection of Sue Smith. 1⅘á