Carrot-Lentil Soup

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* Exported from MasterCook *

 

Carrot -lentil Soup

 

Recipe By :

Serving Size : 0 Preparation Time :0:00

Categories : Soups & Stews

 

Amount Measure Ingredient -- Preparation Method

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1/2 pound red lentils -- about 1 1/2 cups

5 cups vegetable bouillon or water

1/2 large onion -- chopped

3 garlic cloves -- minced

1 1/2 teaspoons ground cumin

1/2 teaspoon ground coriander

1/2 teaspoon paprika

1 bay leaf

3 medium-size carrots

1 small sweet red pepper

1 green onion -- thinly sliced

2 tablespoons chopped fresh coriander (cilantro)

1 tablespoon freshly squeezed lemon juice -- (1-2)

1/4 teaspoon black pepper

 

1. In large saucepan over high heat, bring lentils and bouillon to a boil. skim

off froth. Stir in chopped onion, garlic, seasonings and bay leaf. Reduce heat

to med-low. simmer, covered. Dice carrots and red pepper, stir into soup.

contiue simmering, covered, until carrots are very tender, about 15 minutes.

Lentils in soup will need a total of about 20 minutes to cook. Stir in green

onion, coriander, lemon juice and pepper. Remove bay leaf. Serve immediately

or refrigerate, covered, up to 3 days or freeze.

 

S(Mailing Lists):

" " Jackie B " <jackieb on 12 Jan 2001 "

 

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Per Serving (excluding unknown items): 90 Calories; 1g Fat (11.7% calories from

fat); 3g Protein; 19g Carbohydrate; 5g Dietary Fiber; 0mg Cholesterol; 14mg

Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 3 Vegetable; 0 Fat.

 

NOTES : Posted to SDA-Veg-Recipes

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