Lentil Soup #02
Try this Lentil Soup #02 recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 4
soups
cheese
basil
carrot
onion
tomato
lunch
lunch
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
contains dairy
pescatarian
- 1 onion chopped
- 1 ts salt
- 3 c water
- 2 carrots; chopped
- spices: cumin; tumeric,
- grated swiss cheese
- oil; not virgin olive
- herbs: bay leaf; basil,
- 1 cn tomatoes; (1-lb? 14 oz? i
- 1 c lentils
- Carbohydrate 16.26605 g
- Cholesterol 24.84 mg
- Fat 7.7952 g
- Fiber 5.28900006651878 g
- Protein 12.78905 g
- Saturated Fat 4.85626 g
- Serving Size 1 1 Serving (201g)
- Sodium 57.38625 mg
- Sugar 10.9770499334812 g
- Trans Fat 0.538329999999999 g
- Calories 182 calories
In soup pot, saute onion and carrots til onions soft. Add herbs, approximately 1/4 tsp. each of basil, marjoram, and rosemary. (ok without marjoram and basil) Stir about 2 minutes to soften herbs. Add lentils and stir about 2 minutes more. Add water, tomatoes, salt and spices. Add the spices in the order given, adjusting quantities by smell. Use LOTS of cumin. After all added, you can go back and adjust seasonings. Cover and simmer til done, maybe 45 minutes. You can sprinkle the cheese on top of each bowl, unless you want strictly vegan food. REC.FOOD.RECIPES From rec.food.cooking archives. Downloaded from G Internet, G Internet.
