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Wholesome lentil soup.

1 package (12 oz. or 2 cups) lentils 2 large (about 1 1/4 lb. total) onions, chopped 6 cups regular-strength chicken broth 4 cups water 2 pounds carrots, thinly sliced 2 cups sliced celery 1 can (28 oz.) Italian-style tomatoes 2 teaspoons each dried basil leaves and dried thyme leaves 3 dried bay leaves 1 teaspoon each fennel seed and pepper

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.
COPYRIGHT 1992 Sunset Publishing Corp.
No portion of this article can be reproduced without the express written permission from the copyright holder.
Copyright 1992 Gale, Cengage Learning. All rights reserved.

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Title Annotation:Sunset's Kitchen Cabinet; recipe
Author:Meter, Karen
Publication:Sunset
Article Type:Column
Date:Nov 1, 1992
Words:186
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