Guest guest Posted July 11, 2001 Report Share Posted July 11, 2001 * Exported from MasterCook * Greek Lentil Soup Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cup Lentils -- uncooked 8 cup Water or vegetable stock 1/2 Onion 1 small Carrot 1 Celery stalk 1 small Potato 1 tbsp. Olive oil 2 Bay leaves 1 Vegetable bouillon cube (opt.) 1 tsp. Crushed coriander 1/8 tsp. Cumin 2 tsp. Red wine vinegar Pick over the lentils and wash. Mix all ingredients except the vinegar in a soup pot and cook until the lentils are very soft, about 1 hour. Stir in vinegar at the end and serve. Source: " http://members.nbci.com/veg/recipes/maind.html " - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 262 Calories; 3g Fat (9.7% calories from fat); 19g Protein; 43g Carbohydrate; 20g Dietary Fiber; 0mg Cholesterol; 18mg Sodium. Exchanges: 2 1/2 Grain(Starch); 1 1/2 Lean Meat; 1/2 Vegetable; 1/2 Fat; 0 Other Carbohydrates. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 Quote Link to comment Share on other sites More sharing options...
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