Wholesome lentil soup.
Sort lentils for debris; rinse and drain lentils.
In an 8- to 10-quart pan over high heat, boil onions with 1/2 cup broth until liquid evaporates and onions begin to brown. Add remaining broth; stir to free browned bits. Add lentils, water, carrots, celery, tomatoes and their liquid, basil, thyme, bay, fennel seed, and pepper.
Cover, bring to a boil, and simmer until lentils are soft to bite, about 1 hour. Serve, or if making ahead, let soup cool, cover, and chill up to 3 days. Makes about 5 quarts; serves 10 to 12.
Per serving: 185 cal. (6.3 percent from fat); 11 g protein; 1.3 g fat (0.3 g sat.); 34 g carbo.; 279 mg sodium; 0 mg chol.
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|Title Annotation:||Sunset's Kitchen Cabinet; recipe|
|Date:||Nov 1, 1992|
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