Guest guest Posted February 24, 2001 Report Share Posted February 24, 2001 * Exported from MasterCook * Spicy Vegetable-Lentil Soup Recipe By :America's Best Slow Cooker Recipes, Donna-Marie Pye Serving Size : 6 Preparation Time :0:00 Categories : America's Best Slow Cooker Rec Soups & Stews Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 medium carrots -- diced 2 stalks celery -- diced 1 medium onion -- diced 1 medium Granny Smith apple -- peeled, cored & diced 1 tablespoon grated peeled ginger root 1 large clove garlic -- minced 1 tablespoon curry powder 3/4 teaspoon ground cumin 4 cups vegetarian chicken broth or vegetable broth 1/2 cup dried red lentils -- rinsed plain low fat yogurt In slow cooker, combine carrots, celery, onion, apple, ginger root, garlic, curry, cumin, stock, and lentils; stir to mix well. Cover and cook on low for 8 to 10 hours or on high for 4 to 6 hours; until thick and bubbling. Transfer mixture to a blender or food processor. In batches, puree until smooth. Return to slow cooker to keep warm. Ladle soup into individual bowls and top each with a dollop of yogurt. Copyright: " 2000, ISBN: 0-7788-0022-9 " - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 208 Calories; 3g Fat (12.8% calories from fat); 10g Protein; 37g Carbohydrate; 10g Dietary Fiber; 2mg Cholesterol; 1116mg Sodium. Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 1/2 Fat. Nutr. Assoc. : 0 0 0 0 630 0 0 0 5439 903920 20158 ____________ FREE Personalized Email at Mail.com Sign up at http://www.mail.com/?sr=signup Quote Link to comment Share on other sites More sharing options...
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