Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 Cup(s) Lentils 2 md Potato raw w/o skin
4 Cup(s) Vegetable Stock 1 Cup(s) Celery, diced
1 Cup(s) Onion chopped 1/2 Teaspoon(s) Rosemary dried
2 md Garlic clove minced, 1 28 Ounce(s) Tomato canned,
Medium Crushed
2 Cup(s) Carrots sliced 1/2 Teaspoon(s) Pepper
1/2 Cup(s) Leeks 1 Tablespoon(s) Lemon juice
2 Cup(s) Turnip 3 Tablespoon(s) Parsley fresh

Place lentils, stock, onion, garlic, carrots, leek, turnips, potatoes,
celery, and rosemary in large soup pot. Bring to boil, cover, and
simmer for 50 min. Add tomatoes and pepper. Simmer for 25 min. Stir
in lemon juice and garnish with parsley. Serve hot.

Nutritional Analysis

Calories ( 180 cal) Protein ( 6.9 g) Carbohydrate ( 39 g) Fat (0.69 g)

Calories from Protein: 14 % Carbohydrate: 82 % Fat: 3 %

Posted by tkreider#census.gov (Tom Kreider) to the Fatfree Digest
[Volume 13 Issue 28] Dec. 28. 1994.

FATFREE Recipe collections copyrighted by Michelle Dick 1994. Used
with permission. Formatted by Sue Smith, S.Smith34,
TXFT40A#Prodigy.com using MMCONV.

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