Lentil Soup with Fresh Rosemary

Recipe look good to you?     

Lentil Soup with Fresh Rosemary Ingredients

1 md Onion; chopped	1 tb Minced fresh rosemary
3 Stalks celery; sliced	OR 1 tsp. dried
2 md Carrots; thinly sliced	1 Bay leaf
2 tb Olive oil	1 ts Red wine vinegar
1 c Dried lentils; rinsed	Salt; to taste
4 c Water	Freshly ground black pepper

Instructions for Lentil Soup with Fresh Rosemary

4 SERVINGS DAIRY-FREE(r) You can make this healthful soup even if your refrigerator is nearly empty; it requires little in the way of fresh produce. In large pot, heat oil over medium heat. Add onion, celery and carrots and cook, stirring often, until beginning to soften, about 5 minutes. Add remaining ingredients (except salt and pepper) and bring to a boil. Reduce heat to low, cover and simmer until lentils are tender, 25 minutes. Discard bay leaf. Season with salt and pepper. PBR SERVING: 257 CAL.; 15G PROT.; 7G TOTAL FAT (1G SAT. FAT); 36G CARB.; 0 CHOL.; 45MG SOD.; 8G FIBER Converted by MC_Buster. Recipe by: Vegetarian Times, December 1998, page 36 Converted by MM_Buster v2.0l.

Main Ingredient: SoupCuisine: Uncategorized

More like this...

Lentil Soup with Fresh Rosemary

Rice and Lentil Soup with Rosemary

Lamb, Lentil, and Rosemary Soup

Lentil Soup with Carrots And Rosemary