Recipe - Golden Lentil Soup With Potatoes

12 ounce Lentils; Golden
8 cup Fatfree Vegetarian Broth;
Imitation Beef
16 ounce Tomatoes, Canned; Chopped
With Liquid
2 tablespoon Parsley; Chopped
1 lg Onion; Diced
1 Bay Leaf
2 Garlic Cloves; Crushed
2 md Carrots; Thinly Sliced
4 md Red Potatoes; Cube With
Skins On
Salt And Pepper; To Taste

In a large soup pot, combine lentils with beef broth, tomatoes, parsley,
onion, bay leaf and garlic. Bring to a boil, reduce heat, cover and simmer
for 1 hr until lentils are tender. Add carrots and potato and more water
as necessary to maintain the same level of liquid.

Cook for an additional 30 minutes, stirring occasionally until potatoes are
tender. Salt and pepper to taste. Remove bay leaf before serving.

To Serve: Ladle into serving bowls. Tope each bowl wit hchopped tomato
and a large sprig of parsley.

This was really, really good.

According to original recipe: Cal 120, Fat 1g, Chol 0mg, Sod 74mg, CFF 3%

Entered into MasterCook and tested for you by Reggie & Jeff Dwork
reggie@reggie.com
Recipe By : Dr. Art Ulene's LowFat Cookbook

Posted to Digest eatlf.v096.n212

Date: Thu, 07 Nov 1996 21:51:52 0800

From: Reggie Dwork reggie@reggie.com

NOTES : Cal 143.3,

Fat 0.5g,

Carb 26.3g,

Fib 10.1g,

Pro 10g,

Sod 699mg,

CFF 2.8%.