Mission Lentils

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Mission Lentils

 

Recipe By :Flavors of the Southwest, Robert Oser

Serving Size : 6 Preparation Time :0:00

Categories : Flavors of the Southwest

 

Amount Measure Ingredient -- Preparation Method

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

2 cups uncooked lentils

2 cups vegetable stock

1 small onion -- diced

2 cloves garlic -- (to 3) minced

2 stalks celery -- minced

1 carrot -- grated or diced

4 tomatoes -- (to 5) chopped

1 cup burgundy wine

1 bay leaf

2 cups crumbled feta cheese

1/2 cup minced fresh parsley or cilantro

 

In a large heavy pot or Dutch oven, cook the lentils in the vegetable stock

until tender

but not mushy, about 35 to 40 minutes. Add the vegetables, wine, and bay leaf,

and

continue cooking until the vegetables are tender and the soup begins to thicken.

Place

1/3 cup crumbled feta in each bowl and fill with hot soup. Sprinkle with

parsley or

cilantro.

 

VARIATIONS:

 

Shiitake, button, portobello, or chanterelle mushrooms are wonderful in this, as

well as

zucchini, corn, bell peppers, or sun-dried tomatoes, soaked and chopped.

 

Spice it with fresh chopped chiles.

 

Add other seasonings -- cumin powder, oregano, or fennel.

 

S(ISBN):

" 1-57067-049-8 "

Copyright:

" 1998 "

 

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Per Serving (excluding unknown items): 219 Calories; 12g Fat (49.2% calories

from fat);

10g Protein; 18g Carbohydrate; 3g Dietary Fiber; 45mg Cholesterol; 1124mg

Sodium.

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

 

 

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