Lentil Soup with Fresh Rosemary

Lentil Soup with Fresh Rosemary Ingredients

1 md Onion; Chopped	4 c Water
3 Stalks Celery; Sliced	1 ts Dried Rosemary; Or 1 Tbsp
2 md Carrots; Thin Slice	1 Bay Leaf
1 tb Olive Oil; Note 1	1 ts Red Wine Vinegar
1 c Dried Lentils; Rinsed	Salt And Pepper; To Taste

Instructions for Lentil Soup with Fresh Rosemary

Dairy Free Note 1: Original recipe used 2 Tbsp olive oil In a large pot, heat oil over med heat. Add onion, celery and carrots and cook stirring often, until beginning to soften, about 5 min. Add remaining ingredients (except salt and pepper) and bring to a boil. Reduce heat to low, cover and simmer until lentils are tender, about 25 min. Discard bay leaf. Season with salt and pepper. This didnt require much prep time if you use a food processor. The flavor was very good and it was filling. NOTES : Cal 219.7 Total Fat 4.1g Sat Fat 0.6g Carb 33.7g Fib 16.7g Pro 14.4g Sod 184mg CFF 15.9% Recipe by: Vegetarian Times, Dec 1998 Posted to EAT-LF Digest by Pat Hanneman on Jan 13, 1999, converted by MM_Buster v2.0l.

Main Ingredient: BeansCuisine: Uncategorized

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Ingredient Insight - look inside this recipe

Carrot	Celery	Lentil	Olive Oil
Onion	Red wine vinegar	Rosemary

Beans Eat-lf mail Low fat Celery Carrot Olive oil Onion Wine Red wine Lunch

for flavor and categorization

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