Ingredients
- 1 1/2 lentils (red)
- 1 onion
- 1 leek
- 1 tomato
- 1 bay leaf
- 8 c chicken stock
- 1 tb parsley (fresh)
- 1/4 ts thyme (ground)
- 1/8 ts pepper
- 4 slices carrots
- 4 slices celery stalks
- some garlic
Combine all ingredients in a large saucepan. Cook over medium heat 45 minutes. Puree 2 cups soup in blender. Mix with remaining soup in pot. Heat thoroughly and serve. Makes 8 servings. Variations: Serve with lemon wedges for added zest. Or add 1 tablespoon miso for extra flavor. Calories: 166 Protein: 14g Carbohydrates: 28g Fat: 0.5g, 0.03% Sodium: 38mg Cholesterol: 0mg Cooking for Good Health by Gloria Rose ISBN: 0-89529-577-6 Entered by Carolyn Shaw 3-95
