Guest guest Posted October 2, 2001 Report Share Posted October 2, 2001 delightful flavor or palate. Sweet sour. spicy. lowfat I tested with lawry's salt sub and with better than bouillon veg concentrate. * Exported from MasterCook * Lentil Tomato Soup Puree with Vinegar Recipe By :Tested 10/02/01 Serving Size : 4 Preparation Time :0:00 Categories : Soups Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups water pinch salt substitute 1/2 cup green lentils -- or brown SOUP: olive oil spray 1 teaspoon olive oil pinch dried fines herbes 1/3 cup chopped celery -- thinly sliced 1/4 cup chopped onion 1 garlic clove -- or to taste, minced 1 carrot -- diced (1/2 cup) 7 ounces stewed tomatoes -- (one half a can) 1 1/2 cups vegetable broth 1/2 tablespoon red wine vinegar 1/8 teaspoon Worcestershire sauce 3 drops tabasco sauce (Green) 1/2 teaspoon dried thyme -- crushed water -- as needed GARNISH: -- : 3/4 ounce feta cheese (optional) LENTILS: Bring water to a boil in a heavy-bottomed pot over medium-high heat; add lentils and salt substitute. Cover. Reduce heat and simmer 30 to 45 minutes or until lentils are soft. Stir occasionally. Set aside, away from heat. SOUP: Spray a large sauce pan with a light coat of olive oil. Heat the pan over medium flame and add the olive oil and herbs; swirl pan to thin the oil and heat the herb. Add at once the celery, onion, garlic and carrot. Saute about 10 minutes or until celery is tender. Add tomatoes with liquid, broth, vinegar, Worcestershire sauce, hot pepper sauce and thyme. Add enough water to yield 4 cups soup. Cover, simmer 20 minutes. Turn off the flame. LENTIL SOUP: All the water should be absorbed by the lentils. Rinse the lentils and add to the soup pot. Puree the soup. Add water if needed to yield 4 cups. Simmer the soup on the lowest flame, using a diffuser if necessary. Simmer about 30 minutes. Serve as appetizer. Offer feta. Recipe is based on one contributed by Joan Deady, San Francisco, CA; archived at Cooking Club of America website and adapted from the Cooking Arts Collection's™ volume, " Favorites Around the Table - Member Recipes. " (I think that's the CCA's). Source: " Cooking Pleasures cookingclub.com " Yield: " 1 quart " - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 100 Calories; 3g Fat (23.4% calories from fat); 3g Protein; 17g Carbohydrate; 3g Dietary Fiber; 1mg Cholesterol; 642mg Sodium. Exchanges: 1/2 Grain(Starch); 1 Vegetable; 1/2 Fat; 0 Other Carbohydrates. NOTES : The splash of vinegar is a wonderful touch. Makes the soup! A little gritty for some; strain to remove the lentil skins if desired. -- Hanneman 2001-Oct-02 Nutr. Assoc. : 0 0 0 0 0 0 4164 0 0 0 0 0 0 0 0 0 0 0 0 0 =-=-~-=-=-~-=-=-~-=-=-~-=-=-~-=-=-~-=-=-~ ---[ kitpath Things Mastercook and tested recipes http://home.earthlink.net/~kitpath/ Scan-guage: Oven-Slewed Chicken end YegeLobles]--- Quote Link to comment Share on other sites More sharing options...
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