Italian Lentil Soup
Source of Recipe
Janey
List of Ingredients
Italian Lentil Soup
2 medium carrots, sliced (1 cup)
1 stalk celery, sliced (1/2 cup)
1 small onion, chopped (1/3/cup)
5 cups water
1/2 of a small head cabbage,
cored/cut into 1 inch pieces (4 cups)
1 cup dry lentils, rinsed/drained
1 cup tomato puree
1 1/2 teaspoons sugar
1 1/2 teaspoons salt
1/2 teaspoon dried oregano, crushed
1/4 teaspoon pepper Recipe
In a large saucepan cook carrots, celery, and onion in hot olive oil about 5 minutes or until crisp-tender.
Stir in water, cabbage, lentils, tomato puree, sugar, salt, oregano, and pepper.
Bring to boiling; reduce heat.
Cover and simmer for 45 minutes or until lentils are very soft.
Ladle into bowls.
Makes 5 Main Dish Servings
Nutrition Facts
Calories 210, Total Fat 3 g, Saturated Fat 0 g,
Cholesterol 0 mg, Sodium 938 mg,
Carbohydrate 35 g, Fiber 15 g, Protein 13 g.
Daily Values: Vitamin C 49%, Calcium 8%, Iron 26%.
Percent Daily Values are based on a 2,000 calorie diet
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