Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 c Lentils
1 md Onion; chopped
2 ea Garlic cloves; up to 3
-chopped
1 ea Celery stalk; chopped
3 ea Plum tomatoes, fresh; and
-juices -OR-
5 ea -Italian type plum tomatoes
1 ea Bay leaf
4 ea Parsley sprigs
Mint, fresh; basil or other
-favorite herb
1/4 c Olive oil
1 pn -Salt
1 pn -Pepper
3 tb Vinegar
Oregano, dried; for garnish

"This recipe also appeared in my cookbook, The Food of Greece".

Wash lentils in a soup pot. Cover with 8 cups of cold water, and
bring to a boil. Cover the pot, turn off the heat, and let stand for
an hour. Bring to a boil, and stir in the onion, garlic and celery.
Cover and simmer for 30 minutes. Add the tomatoes. bay leaf, parsley,
your favorite herb and half the oil. Simmer for 30 minutes, stirring
occasionally. Add enough water to make 8 cups. Remove the bay leaf.
Season the soup, and add the remaining oil. Taste, and adjust the
seasonings. Serve hot with the vinegar and garnished with oregano,
rubbed between your palms.

SERVES:8

Nutrients for 3/4 cup Calories: 129 Exchanges: 1 starch/bread; 1 fat
g mg carbohydrate: 13 potassium: 282.5 protein: 5
sodium: 21 fat: 7 cholesterol: 0 fiber: 2.5

SOURCE: _Diabetic Cooking From Around the World_ by Vilma Liacouras
Chantiles posted by Anne MacLellan

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