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Title: Lentil Soup
Categories: Soups, Vegetarian
Yield: 11 Servings
2 tb Olive oil
2 md Carrots; diced
2 md Celery ribs; chopped
1 sm Yellow onion; chopped
2 cl Garlic; minced
1 ts Dried oregano
1 ts Dried basil
1/2 ts Ground black pepper
2 c Dry lentils
14 1/2 oz Can crushed tomatoes
2 c Vegetable broth
6 1/2 c Water
Parsley; chopped; (optional)
Bay leaves; (optional)
This vegetarian soup is perfect for a cool fall or winter day. Use
whole grain bread for dipping to soak up all of the broth.
In a large soup pot, heat oil over medium heat. Add carrots, celery,
and onions; cook and stir until the onion is tender.
Stir in garlic, oregano, basil, and pepper. Cook for 2 minutes.
Stir in lentils and tomatoes, then add the vegetable broth and water.
Cover and bring to a boil. Reduce heat and simmer for at least 1 hour
or until lentils are tender.
Store leftovers in the refrigerator and reheat. The soup will taste
better the next day!
Source: Delicious Heart Healthy Latino Recipes Cookbook, 2008
Recipe FROM: <
https://www.nhlbi.nih.gov/sites/default/files/
publications/08-4049.pdf>
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