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 Lentil Vegetable Soup

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Tonibaby
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Female Age : 47
Location : Danville, VA
Posts : 204
Join date : 2010-10-13

PostSubject: Lentil Vegetable Soup   Sat Oct 16, 2010 8:25 pm


Lentil Vegetable Soup

Note: This recipe is intended for our Vegetarian members, using beans as the protein source. Other members may use this recipe if at goal and Living Lean.

◦2 tablespoons water (30 ml)

◦1 large onion, diced

◦2 cloves garlic, finely chopped

◦1 teaspoon curry powder or ground cumin (5 ml)

◦1 unpeeled carrot, diced

◦1 unpeeled potato, diced

◦1 stalk celery, diced

◦1 cup dried red lentils, rinsed (250 ml)

◦6 cups nsa stock (1.5 L)

◦½ teaspoon pepper (2.5 ml)

◦1 tablespoon lemon juice (15 ml)

◦dash on-plan hot sauce, optional (see Condiments Section, this forum)

◦2 tablespoons chopped fresh cilantro or parsley (25 ml)


Heat water in large saucepan or Dutch oven. Add onion and garlic and cook until tender and fragrant, about 5 minutes. Add cumin and cook for 30 seconds.

Add carrot, celery and potato and combine well. Stir in lentils and stock. Bring to boil. Add pepper. Cook gently, covered for 30 minutes.

Serve as is or puree soup (highly recommended) for a smoother texture. Add lemon juice and hot pepper sauce. Taste and adjust seasonings if necessary. Serve sprinkled with cilantro. Refrigerate up to four days or freeze up to one month.

Compatible with Body Type:
Breakfast
Morning Snack
Lunch A-B-C-D-E
Afternoon Snack
Dinner A-B-C-D-E
PM Snack

This Recipe Contains: Carb C, Veggie A, Free Veggies


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