Lentil soup with fresh rosemary

1 servings

Ingredients

Quantity Ingredient
1 medium Onion; chopped
3 Stalks celery; sliced
2 mediums Carrots; thinly sliced
2 tablespoons Olive oil
1 cup Dried lentils; rinsed
4 cups Water
1 tablespoon Minced fresh rosemary
OR 1 tsp. dried
1 Bay leaf
1 teaspoon Red wine vinegar
Salt; to taste
Freshly ground black pepper to taste

Directions

4 SERVINGS DAIRY-FREE(r)

You can make this healthful soup even if your refrigerator is nearly empty; it requires little in the way of fresh produce.

In large pot, heat oil over medium heat. Add onion, celery and carrots and cook, stirring often, until beginning to soften, about 5 minutes.

Add remaining ingredients (except salt and pepper) and bring to a boil.

Reduce heat to low, cover and simmer until lentils are tender, 25 minutes.

Discard bay leaf. Season with salt and pepper.

PBR SERVING: 257 CAL.; 15G PROT.; 7G TOTAL FAT (1G SAT. FAT); 36G CARB.; 0 CHOL.; 45MG SOD.; 8G FIBER

Converted by MC_Buster.

Recipe by: Vegetarian Times, December 1998, page 36 Converted by MM_Buster v2.0l.

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