Lentil Soup with Swiss Cheese

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Lentil Soup with Swiss Cheese

 

Recipe By :The Vegetarian Slow Cooker by Joanna White, page 56

Serving Size : 4 Preparation Time :0:00

Categories : Soups & Stews The Vegetarian Slow Cooker

 

 

Amount Measure Ingredient -- Preparation Method

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1 teaspoon olive oil

1/3 cup dry white wine

1 1/2 cups chopped onions

1 cup chopped carrots

2 cups seeded -- chopped tomatoes

1/2 teaspoon dried thyme

1/2 teaspoon dried marjoram

1 cup dried lentils

3 cups vegetable broth -- (see separate recipe)

3 tablespoons miso paste -- dissolved in

1/2 cup water

pepper to taste -- optional

1 cup grated swiss cheese

1/4 cup chopped green onions

1/4 cup grated carrots

 

In a saucepan, heat olive oil on medium-high heat. Add wine and onions and cook

for 5 minutes, until onions are soft.

 

Transfer onions to the slow cooker. Add carrots, tomatoes, thyme, marjoram,

lentils and vegetable broth. Cover and cook on low heat for 9 to 10 hours. Add

miso paste and pepper before serving. Miso has a salty taste, so add sparingly

to taste. Sprinkle a little cheese in serving bowls, ladle in soup and garnish

with green onions and carrots.

 

S(Mailing Lists):

" Kathleen <kmschuller on 22 Nov 2001 "

 

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Per Serving (excluding unknown items): 350 Calories; 5g Fat (12.1% calories from

fat); 19g Protein; 57g Carbohydrate; 20g Dietary Fiber; 2mg Cholesterol; 1243mg

Sodium. Exchanges: 3 Grain(Starch); 1 Lean Meat; 2 Vegetable; 1 Fat.

 

NOTES : This soup is best left to sit overnight to allow the flavors to meld.

Serve with a good rye bread, a vegetable salad, and a light dessert like a lemon

mousse or dessert soufflé.

 

Posted to Veg-Recipes

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