Lentil soup (fisher)

8 Servings

Ingredients

Quantity Ingredient
1 cup Lentils; Dried
½ Onion; Md, Chopped
½ teaspoon Cardamom
1 Carrot; Sliced
1 Celery Stalk; Sliced
½ teaspoon Pepper
1 Red Bell Pepper; Md, Sliced
½ teaspoon Cinnamon
4 cups Vegetable Broth Or Water
16 ounces Tomatoes; Canned, 1 Cn
10 ounces Broccoli Spears; Frozen
Salt; To Taste
Tot Sat Cal Prot Carb Fib Fat Fat Chol

Directions

Rinse and sort the lentils. In a saucepan or Dutch oven, combine the lentils, onions, cardamom, carrots, celery, pepper, bell pepper, cinnamon and stock. Bring to a full boil. Cover, and reduce the heat and simmer about 30 minutes or until the lentils are done. Add the tomatoes and broccoli, cook until tender. Salt to taste. Serve hot.

Each 1 Cup Serving Contains:

Sodium

149 10 G 27 G 6 G 2 G 0 0 111 G From The Cookbook For The 90s by Helen V. Fisher

Related recipes