Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

8 c Chicken stock or water 1 1/2 c Red lentils
4 md Carrots, sliced 1 Tomato, chopped
4 Celery stalks, sliced 3 cl Garlic, crushed
1 md Onion, chopped 1 lg Bay leaf
1 Leek, chopped 1/8 ts Pepper
1 tb Fresh parsley, chopped 1/4 ts Ground thyme

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
Submitted By CAROLYN SHAW On 03-15-95

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