|
  
     
|
|
Vegetable Lentil
Soup
|
|
| Ingredients: |
|
2 carrots,
sliced
2 celery stalks, sliced
1 medium onion, chopped
1 garlic clove
2 tablespoons vegetable oil (olive or canola)
1 15-oz can stewed tomatoes
1 cup dry lentils
1 15-oz cans low sodium, low fat chicken broth
3/4 pound small potatoes
3 cups water
1 pound or small head escarole (optional)
|
|
| Directions: |
|
Cut
up carrots, celery, and onion; cut potatoes into 1/2-inch pieces.
In a large pot over medium-high heat, cook carrots, celery,
and onions until soft. Add garlic and cook, stirring occasionally
until garlic begins to turn brown. Stir in stewed tomatoes with
their liquid, dry lentils, chicken broth, potatoes, and water.
Stir with a spoon. Over high heat, bring soup to a boil. Reduce
to low heat; cover and simmer 50 minutes. Serves 5-10.
Option: While soup is cooking thinly slice escarole. Just before
serving, stir escarole into the soup pot. Cook, stirring occasionally
until escarole wilts.
Used
with permission fromTeam
Nutrtion,
Visit www.fns.usda.gov/tn/
for more recipes |
|
|
