SOUP RECIPE - 688
LENTIL
SOUP
3 tbsp. olive oil
2 c. chopped onion
1 c. sliced celery
1/2 c. quarter carrots, thinly sliced
6 c. water
1 c. dry lentils
1 can (6 oz. 2/3 c.) tomato paste)
1/2 c. dry red wine
1/4 c. minced parsley
3 sm. vegetable. Bouillon cubes
1 tsp. salt, optional
1/2 tsp. Worcestershire sauce
1/4 tsp. black pepper
Shredded or grated Parmesan cheese, optional
In large dutch oven or heavy saucepan, heat oil.
Saute onion, celery and carrots until tender.
Stir in water, lentils, tomato paste, wine, parsley, bouillon cubes, salt, Worcestershire sauce and pepper.
Bring to boil; reduce
heat and simmer, uncovered, 45 to 50 minutes or until lentils are tender.
Serve sprinkled with Parmesan cheese if desired.
Makes 6 (1 1/4) cup servings. Heartsafe recipe, 257 calories per serving.
SOUP RECIPE - 689
LENTIL
SOUP
Prepare in crock pot 3 lg. cans no fat chicken broth
No fat chicken broth
1 c. lentils
1 lg. onion, chopped
1 med. can no salt V8 juice. Oil canola or margarine
6 to 8 cocktail beef franks
Pieces of celery and carrots, optional
Garlic powder
2 bay leaves
3 cloves, sage
coarse ground pepper
6 allspice, whole Salt substitute Celery seed
Wash and drain lentils.
Simmer on low with chicken broth and spice bag (cheese cloth) for several hours.
Lightly brown onion and celery in canola oil.
Add carrots to pot and simmer another hour, remove spice bag.
Add V8
juice and
small hot dogs.
Simmer another 1/2 hour.
Serve with
garlic, Parmesan flat bread or corn bread and salad.
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