Recipe - Curried Lentil Soup (A And P)

1 Onion; chopped
Three fourths cup Chopped celery; (1stick)
1 Carrot; chopped
1 Clove garlic; crushed
Three fourths cup Red lentils; sorted and
rinsed
4 cup Water; more or less
1 teaspoon Curry powder
1 teaspoon Turmeric
Salt and pepper; to taste
1 tablespoon Chopped fresh parsley; to
garnish

Examine the red lentils and discard debris. Rinse and drain.

Place all the ingredients, except the salt, pepper and parsley, in a large
saucepan. Bring to the boil, cover and simmer for 45 minutes, stirring
occasionally. Add salt and pepper to taste and pour into warmed soup
tureens/mugs and sprinkle with the parsley to serve.

Serves 4 to 6 as a starter. Prep 10 mins; cook 45. May be made ahead and
frozen. mcPER SERVING 3% cff: 145 cals; 0.6g fat; 11g prot; 26g carb; 0mg
chol; 175mg sod; 12.7g fiber.

*Recipe from HIGH FIBRE COOKING, by Carole Handslip, (1988) A&P Creative
Cooking Collection. ISBN 0920691226 from Pat Hanneman (Kitpath)

Recipe by: HIGH FIBRE COOKING, by Carole Handslip (1988)*

Posted to MCRecipe Digest by KitPATh phannema@wizard.ucr.edu on Mar 11,
1998