Guest guest Posted April 8, 2001 Report Share Posted April 8, 2001 * Exported from MasterCook * Lentil Soup with Fresh Cilantro Recipe By :Lindsay Wagner and Ariane Spade Serving Size : 8 Preparation Time :0:00 Categories : Kitpath New Import Soups Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 11 cups water 2 cups lentils -- washed and cleaned 1 teaspoon salt 1 onion -- finely chopped 1/4 teaspoon ground cumin seed 1/8 teaspoon pepper 2 tomatoes -- diced 1 tablespoon coarsely chopped cilantro 1. Bring the water to a boil in a large pot. Add the lentils, salt, onion, cumin, and pepper. Simmer, covered, for 2 1/2 hours. 2. Add the tomatoes and cook, covered, for 30 minutes. Add the cilantro and cook for 15 minutes. Serve with warm tortillas and fresh steamed corn on the cob. Source: " The High Road to Health: a vegetarian cookbook " S(VegRecipes): " Hanneman (kitpath) on 06-Apr-2001 " - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 174 Calories; 1g Fat (3.0% calories from fat); 14g Protein; 30g Carbohydrate; 15g Dietary Fiber; 0mg Cholesterol; 284mg Sodium. Exchanges: 2 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 0 Fat. NOTES : In the high desert beyond Los Angeles is a small Benedictine monastery, where the monks run a guesthouse. Carmin, who prepares food for monks and guests alike, makes this tasty and easy-to-prepare soup. The long cooking time makes it creamy. Nutr. Assoc. : 0 0 0 0 3013 0 0 0 Quote Link to comment Share on other sites More sharing options...
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