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    Soup: Clementine's Vegetarian Lentil Soup

    Source of Recipe

    Ann Miller of Clementine Restaurant in West Los Angeles, CA

    List of Ingredients

    1/4 cup olive oil
    2 cups chopped onions
    1 cup chopped carrots
    1 cup chopped celery
    3 1/2 cups French green lentils, rinsed
    14 cups water
    1 tablespoon minced fresh thyme
    1 bay leaf
    Salt, to taste

    Recipe

    Heat the oil in a large pot over medium heat. Add the onions and cook until they're translucent, 5 to 6 minutes. Add the carrots and celery and cook for a few more minutes.

    Add the lentils, water, thyme and bay leaf. Simmer, stirring occasionally, until the lentils are soft and the soup has thickened, 1 to 1 1/2 hours.

    Add salt to taste. Puree about 2 cups of the soup, return it to the pot and heat through before serving.

    YIELD: 8 Servings

    Each serving: 178 calories; 58 mg sodium; 0 cholesterol; 7 grams fat; 1 gram saturated fat; 22 grams carbohydrates; 8 grams protein; 7.88 grams fiber.

 

 

 


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