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Yield: 10 cups (2.5L)
Servings: 6
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Related recipes: Basics,
Carrots, Celery, Corn-Free, Dairy-Free, Easy, Egg-Free, Fall, Herbs, High Fiber, Lentils, Low-Fat, Nutrition
Boosters, Onions,
Potatoes, Soups, Vegan,
Vegetarian,
Wheat-Free, Winter
Dependable, hearty and nourishing, just like mom! This soup is
hearty enough to serve as a main dish, accompanied by bread and salad.
Ingredients
2 cups (500g) lentils, uncooked
10 cups (2.5L) water
1 medium onion, chopped
2 medium carrots, chopped
2 stalks celery, chopped
3 medium new potatoes, cut in chunks
2 bay leaves
1 tsp (6g) salt (sea salt if on a corn-free diet*)
1/2 tsp (2g) black pepper
Tabasco sauce, optional
Directions
Combine all ingredients in a large soup pot. Bring to a boil and then
reduce heat to simmer.
Cook covered for about 45 minutes, until the lentils are soft and start
to fall apart.
Some people prefer the lentils very soft, others prefer them a bit more
chewy. Use your judgement! If a spicier soup is desired, add more salt or pepper, or even a
splash or two of Tabasco sauce
* Allergy notes: People following a corn-free diet should avoid iodized
salt since it contains dextrose, which should be avoided by those allergic to corn.
Nutrition Facts
Calories: 284
Total Fat: 1g
% Calories from fat: 2%
Protein: 20g
Carbohydrate: 52g
Cholesterol: 0mg
Sodium: 398mg
Copyright © 2004 Healthnotes, Inc. All rights reserved.
www.healthnotes.com
Learn more about Healthnotes, the company.
Learn more about the authors of
Foodnotes.
The information presented in Foodnotes is for informational
purposes only and was created by a team of U.S. registered dietitians and food experts.
Consult your doctor, practitioner, and/or pharmacist for any health problem and before using
any supplements, making dietary changes, or before making any changes in prescribed
medications. Information expires March 2005.
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