Lentil and Vegetable Soup (Low Fat)

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* Exported from MasterCook *

 

Lentil and Vegetable Soup

 

Recipe By :

Serving Size : 4 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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1 Tablespoon Olive Oil

2/3 Cup Celery -- diced

1/3 Cup White Onion -- diced

1/3 Cup Carrot -- diced

3 Tablespoons Shallot -- diced

2 Teaspoons Garlic -- minced

2 Quarts Vegetable Stock

1 1/4 Cups Lentil -- dry, brown

2 Teaspoons Mustard -- Whole-grain

2 Teaspoons Red Wine Vinegar

1/2 Teaspoon Salt -- optional

1/4 Teaspoon Pepper

 

Heat oil in a saucepan over medium heat. Saute celery, onions, carrots,

shallots and garlic until onions are translucent.

 

Add vegetable stock and lentils.Cook uncovered until lentils are just tender but

not too soft.

 

Before serving, add mustard, vinegar, salt and pepper.

 

Source:

" Self magazine, December 2000, p.32. "

 

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Per Serving (excluding unknown items): 580 Calories; 12g Fat (17.9% calories

from fat); 30g Protein; 92g Carbohydrate; 26g Dietary Fiber; 5mg Cholesterol;

3579mg Sodium. Exchanges: 5 1/2 Grain(Starch); 1 1/2 Lean Meat; 1 Vegetable; 2

1/2 Fat; 0 Other Carbohydrates.

 

NOTES : Here's a recipe courtesy of Canyon Ranch Health Resort. It's super

low-fat, but the zingy mustard twist makes it a favorite.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0