Lentil Soup (fisher) Recipe
Yield: 8 ServingsRecipe by luhu.jp
Ingredients:
1 cup: Lentils, Dried
1/2: Onion, Md, Chopped
1/2 tsp: Cardamom,
1: Carrot, Sliced
1: Celery Stalk, Sliced
1/2 tsp: Pepper,
1: Red Bell Pepper, Md, Sliced
1/2 tsp: Cinnamon,
4 cup: Vegetable Broth Or Water,
16 ounce: Tomatoes, Canned, 1 Cn
10 ounce: Broccoli Spears, Frozen
Salt, To Taste
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:
Tot Sat Cal Prot Carb Fib Fat Fat Chol
Sodium
149 10 G 27 G 6 G 2 G 0 0
111 G From The Cookbook For The 90s by Helen V. Fisher
Source from luhu.jp
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:
Tot Sat Cal Prot Carb Fib Fat Fat Chol
Sodium
149 10 G 27 G 6 G 2 G 0 0
111 G From The Cookbook For The 90s by Helen V. Fisher
Source from luhu.jp