Lentil Soup (luke) Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
1 large: Onion, finely chopped
1 small: Green pepper, finely
Chopped,
1 small: Carrot, finely chopped
1 large: Garlic cove, finely minced
1: Bay leaf,
2 can: , (14-1/2oz each) broth
1 can: , (14-1/2 to 16oz) whole
Tomatoes with liquid,
Coarsely chopped,
1 cup: Water,
3/4 cup: Dry lentils,
1/4 cup: Dijon mustard,
Directions:
In large pot combine all ingredients except mustard. Simmer, covered,
1 hour or until lentils and vegetables are tender. Stir in the
mustard. Remove and discard bay leaf before serving. Yield: 6
servings.
I usually dont add the green pepper, but add corn instead. My family
prefers this. I usually use a can of stewed tomatoes instead of whole
tomatoes. I think the mustard gives this a wonderful flavor. Hope you
enjoy!
Source: modified by Linda
Posted by Linda Luke to the Fatfree Digest
[Volume 15 Issue 4] Feb. 4, 1995.
Individual recipes copyrighted by originator. FATFREE Recipe
collections copyrighted by Michelle Dick 1995. Formatted by Sue Smith,
SueSmith9@aol.com using MMCONV. Archived through kindness of Karen
Mintzias, km@salata.com.
1.80
Source from luhu.jp
1 hour or until lentils and vegetables are tender. Stir in the
mustard. Remove and discard bay leaf before serving. Yield: 6
servings.
I usually dont add the green pepper, but add corn instead. My family
prefers this. I usually use a can of stewed tomatoes instead of whole
tomatoes. I think the mustard gives this a wonderful flavor. Hope you
enjoy!
Source: modified by Linda
Posted by Linda Luke
[Volume 15 Issue 4] Feb. 4, 1995.
Individual recipes copyrighted by originator. FATFREE Recipe
collections copyrighted by Michelle Dick 1995. Formatted by Sue Smith,
SueSmith9@aol.com using MMCONV. Archived through kindness of Karen
Mintzias, km@salata.com.
1.80
Source from luhu.jp
Tags
None