Golden lentil soup with potatoes

12 Servings

Ingredients

Quantity Ingredient
12 ounces Lentils; Golden
8 cups Fatfree Vegetarian Broth; Imitation Beef
16 ounces Tomatoes, Canned; Chopped With Liquid
2 tablespoons Parsley; Chopped
1 large Onion; Diced
1 Bay Leaf
2 Garlic Cloves; Crushed
2 mediums Carrots; Thinly Sliced
4 mediums Red Potatoes; Cube With Skins On
Salt And Pepper; To Taste

Directions

In a large soup pot, combine lentils with beef broth, tomatoes, parsley, onion, bay leaf and garlic. Bring to a boil, reduce heat, cover and simmer for 1 hr until lentils are tender. Add carrots and potato and more water as necessary to maintain the same level of liquid.

Cook for an additional 30 minutes, stirring occasionally until potatoes are tender. Salt and pepper to taste. Remove bay leaf before serving.

To Serve: Ladle into serving bowls. Tope each bowl wit hchopped tomato and a large sprig of parsley.

This was really, really good.

According to original recipe: Cal 120, Fat <1g, Chol 0mg, Sod 74mg, CFF 3% Entered into MasterCook and tested for you by Reggie & Jeff Dwork <reggie@...>

Recipe By : Dr. Art Ulene's Low-Fat Cookbook Posted to Digest eat-lf.v096.n212 Date: Thu, 07 Nov 1996 21:51:52 -0800 From: Reggie Dwork <reggie@...> NOTES : Cal 143.3,

Fat 0.5g,

Carb 26.3g,

Fib 10.1g,

Pro 10g,

Sod 699mg,

CFF 2⅘%.

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