lemon lentil soup krishna

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Lemon Lentil Soup Krishna

 

Recipe By :Krishna, California

Serving Size : 6 Preparation Time :0:00

Categories : Soups

 

Amount Measure Ingredient -- Preparation Method

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

1 cup lentils

6 cups water

1 potato; peeled -- 1/2-inch cubes

1 cup chopped celery

1 cup chopped swiss chard

3 tablespoons olive oil

1/4 cup chopped coriander leaves

1/4 cup chopped parsley leaves

1/4 teaspoon asafetida (hing)

1/2 teaspoon black pepper

1 tablespoon ground coriander

1/2 teaspoon cumin powder

2 tablespoons lemon juice

salt -- to taste

 

Rinse lentils. Bring lentils and water to boil in large pot. Simmer for 35

minutes.

 

In a separate pan heat oil, add hing, black pepper, and potatoes. Fry for 2

minutes on high heat. Add celery and fry for 1 more minute. Add to lentil broth

and cook 10 minutes.

 

Add Swiss chard, ground coriander, cumin powder, and lemon juice. Cook 10

minutes. Add parsley, coriander leaves, and salt. Serve hot.

 

Source:

" 1991 The Higher Taste from the Bhaktivedanta Book Trust "

S(Contact):

" http://www.webcom.com/ara/col/books/VEG/ "

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Per Serving (excluding unknown items): 197 Calories; 7g Fat (32.2% calories from

fat); 10g Protein; 25g Carbohydrate; 11g Dietary Fiber; 0mg Cholesterol; 44mg

Sodium. Exchanges: 1 1/2 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 1

1/2 Fat.

 

 

Nutr. Assoc. : 0 0 4600 0 0 0 383 1036 0 0 0 0 0 0

 

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