Post by Tim Wescott on Oct 27, 2004 7:35:54 GMT -5
Lentil Soup
1 teaspoon olive oil
2/3 medium onion, finely diced
2/3 medium carrot, finely diced
1/3 stalk celery, finely diced
1 teaspoon garlic, minced
1 quart chicken stock
1/3 pound lentils
1/3 teaspoon fresh thyme, minced
4 teaspoons balsamic vinegar
1 tablespoon fresh parsley leaves, chopped
Heat the olive oil in a large pot over medium heat.
Addthe onion, carrot, and celery.
Cook until the vegetables are slightly tender, about 3-4 minutes.
Add the garlic and cook for 1 minute.
Add the chicken stock, lentils, and thyme.
Bring the liquid to a simmer.
Cover and cook for 1 hour, or until the lentils are tender but still whole.
Add the balsamicvinegar.
Serve with parsley as a garnish.
Makes 6 servings.
Nutritional Information Per Serving (About 1 cup):
Calories: 101
Fat: 2 g
Cholesterol: 2 mg
Sodium: 159 mg
Carbohydrate: 16 g
Protein: 7 g
1 teaspoon olive oil
2/3 medium onion, finely diced
2/3 medium carrot, finely diced
1/3 stalk celery, finely diced
1 teaspoon garlic, minced
1 quart chicken stock
1/3 pound lentils
1/3 teaspoon fresh thyme, minced
4 teaspoons balsamic vinegar
1 tablespoon fresh parsley leaves, chopped
Heat the olive oil in a large pot over medium heat.
Addthe onion, carrot, and celery.
Cook until the vegetables are slightly tender, about 3-4 minutes.
Add the garlic and cook for 1 minute.
Add the chicken stock, lentils, and thyme.
Bring the liquid to a simmer.
Cover and cook for 1 hour, or until the lentils are tender but still whole.
Add the balsamicvinegar.
Serve with parsley as a garnish.
Makes 6 servings.
Nutritional Information Per Serving (About 1 cup):
Calories: 101
Fat: 2 g
Cholesterol: 2 mg
Sodium: 159 mg
Carbohydrate: 16 g
Protein: 7 g
