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Lentil Soup #8, w/Mushroom +Sun Dried Tomatoes

Source of Recipe

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List of Ingredients

Lentil Soup #8, w/Mushroom +Sun Dried Tomatoes

1 cup dried lentils
1 quart plus 2 cups vegetable stock or water
2 Tbs. unsalted butter
1 large onion, thinly sliced
1 lb. mushrooms, trimmed and quartered
1/2 cup water
2 tsp. lemon juice
2 tsp. sweet paprika
1/2 cup cut sun-dried tomatoes, drained

Bring lentils and vegetable stock to a boil in a heavy saucepan over medium
high heat. Cover saucepan and reduce heat to low. Simmer about 45 minutes or
until lentils are tender. Drain excess liquid and set aside. Melt butter in
a heavy nonstick skillet over medium high heat. Sauté onion and mushrooms
4-5 minutes or until onion is tender. Stir in cooked lentils and remaining
ingredients. Season with salt and pepper to taste. Stir and simmer 3 minutes
or until lentils are heated throughout.
This recipe serves 4 people. Due to the nature of this recipe, it adjusts
the number of servings in multiples of 4 only.
Per serving: calories 307, fat 8.1g, 22% calories from fat, cholesterol
16mg, protein 18.5g, carbohydrates 45.5g, fiber 19.2g, sugar 9.1g, sodium
562mg, diet points 3.5.

Dietary Exchanges: Milk: 0.0, Vegetable: 3.0, Fruit: 0.0, Bread: 1.9, Lean
meat: 0.0, Fat: 1.1, Sugar: 0.0, Very lean meat protein: 0.5



Recipe