HIGH Lentil Parsnip Soup

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* Exported from MasterCook *

 

Lentil Parsnip Soup

 

Recipe By :Lindsay Wagner and Ariane Spade

Serving Size : 8 Preparation Time :0:00

Categories : Kitpath Soups

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

6 cups water

1 cup lentils

3 tablespoons natural soy sauce

1/8 teaspoon pepper

1 bay leaf

1 teaspoon olive oil

1/2 onion -- chopped

1 leek -- sliced

1 clove -- chopped

1 celery stalk

1 parsnip -- diced

2 carrots -- diced

2 tablespoons chopped parsley

1 dash ground cloves

 

1. In a large soup pot place the water, lentils, soy sauce, pepper, and bay

leaf. Bring to a boil and cook for 1'/2 hours.

 

2. In the meantime, heat the oil in a large skillet. saute the onions until

golden brown. Add the leek, garlic, celery, parsnip, carrots, parsley, and

cloves. Mix well, cover, and cook for 5 minutes.

 

3. Add the skillet mixture to the lentils and cook for 30 minutes. Add 1/2 to 1

cup of boiling water to the soup if it becomes too thick. Remove the bay leaf

before serving.

 

Source:

" The High Road to Health: a vegetarian cookbook "

S(vegMail):

" Hanneman (kitpath) on 04-Apr-2001 "

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Per Serving (excluding unknown items): 133 Calories; 1g Fat (7.4% calories from

fat); 8g Protein; 24g Carbohydrate; 10g Dietary Fiber; 0mg Cholesterol; 403mg

Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 1 Vegetable; 0 Fat.

 

 

Nutr. Assoc. : 0 0 1476 0 0 0 0 0 0 0 0 0 0 0