Vegetarian, Low-Fat Lentil Soup
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| 2 | shallots, finely chopped |
| 1 small | yellow onion, finely chopped |
| 2 tsp | olive oil |
| 3 cup | water |
| 1 cup | dry green lentils |
| 1 | red potato, peeled and finely diced |
| 1 large | tomato, peeled and diced |
| 1 small | stalk celery, diced |
| 1 small | carrot, slivered |
| 1/4 cup | freshly chopped parsley |
| | salt and pepper to taste |
| | dry croutons or chopped chives |
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| In a deep soup pot, saute shallots and onions in heated oil. Add water |
| and lentils and bring to a boil. Reduce heat and simmer, adding more |
| water if needed to keep the three-cup level of liquid. Cook lentils |
| until barely tender. Add all other vegetables and seasonings. |
| Continue cooking at least 20 minutes longer. Fork-mash or puree |
| mixture. Serve warm, garnished with croutons or chives. |
| Makes 4 servings. |
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| (ID: 80058) Mirror: rec.food.recipes: Mon, Nov 25, 2002 |