Vegetable Soup
Source of Recipe
from favorite Name Brand Recipes
List of Ingredients
1 TBS olive oil
1 C chopped onion
4 med. cloves garlic, minced
1/2 C dry lentils, sorted rinsed and drained
1-1/2 tsp. ground coriander
1-1/2 tsp. ground cumin
1/2 tsp. black pepper
1/2 tsp. black pepper
1/2 tsp. ground cinnamon
3-3/4 C fat-free reduced sodium chicken boullion or broth
1/2 C chopped celery
1/2 C sun dried tomatoes (not oil packed)
1 medium yellow summer squash or zucchini, chopped (optional)
1/2 C green bell pepper chopped
1/2 C chopped fresh parsley
1 C chopped plum tomatoes
1/4 C chopped fresh cilantro or basilRecipe
Heat oil in medium saucepan over medium heat. Add onion and garlic.
Cook 4-5 minutes till onion is tender, stirring occasionally. Stif in
lentils, coriander, cumin, black pepper and cinnamon, cook 2 minutes,
add chicken broth, celery and sun-dried tomatoes, bring to boil over
high heat. Reduce heat to low, simmer, covered 25 minutes. Stir in
squash, bell pepper and parsley, continue cooking covered about 10
minutes or until lentils are tender. Top with plum tomatoes and
cilantro just before serving.
Yield: 6 servings
Dietary Exchange: 1 starch/bread, 1 vegetable, 1/2 fat Per serving:
Calories: 131 (20% from fat) Total Fat: 3 g Saturated Fat: trace
Protein: 8 g Carbohydrate: 20 g Cholesterol: 0 mg Sodium: 264 mg
Fiber: 2 g Sugar: 2 g
WW Points - 2 Points*
*Calculated using a Weight Watcher Calculator
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