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Name: Lentil Soup
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 8
Cuisine: American
Ingredients: 2 Bay Leaves; 2 c Lentils dried; 1 Celery chopped; 2 Onion chopped; 2 sm Potato chopped; 2 ts Cumin; 10 c Water; 2 Carrots sliced; 2 tb Parsley dried; 1/3 c Barley

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INGREDIENTS

2 Bay Leaves
2 c Lentils ; dried
1 Celery ; chopped
2 Onion ; chopped
2 sm Potato ; chopped
2 ts Cumin
10 c Water
2 Carrots ; sliced
2 tb Parsley ; dried
1/3 c Barley

Servings

INSTRUCTIONS

Recipe by: McDougall Plan Combine all ingredients in soup pot and cook until the lentils are soft, about 1 hour. Remove bay leaves before serving. HELPFUL HINTS: Brown rice may be substituted for the barley. This soup freezes well; save some for a busy day. From the collection of Sue Smith, S.Smith34, Uploaded June 16, 1994 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mcdougal.zip

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Nutrition

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Serving Size: 1 Serving (303g)
Recipe Makes: 8

Calories: 153
Calories from Fat: 6 (4%)

Amt Per Serving		% DV

	Total Fat 0.6g	1 %
	Saturated Fat 0.1g	1 %
	Monounsaturated Fat 0.2g
	Polyunsanturated Fat 0.2g
Cholesterol 0mg		0 %
Sodium 23.1mg		1 %
Potassium 528.1mg		14 %
Total Carbohydrate 31g		9 %
	Dietary Fiber 8.1g	32 %
	Sugars, other 23g
Protein 7.5g		11 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 153

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