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Recipe by: schakira
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See below ingredients and instructions of the recipe
1 Cup(s) Lentils
4 Cup(s) Vegetable Stock
1 Cup(s) Onion chopped
2 md Garlic clove minced, 1
Medium
2 Cup(s) Carrots sliced
1/2 Cup(s) Leeks
2 Cup(s) Turnip
2 md Potato raw w/o skin
1 Cup(s) Celery, diced
1/2 Teaspoon(s) Rosemary dried
28 Ounce(s) Tomato canned,
Crushed
1/2 Teaspoon(s) Pepper
1 Tablespoon(s) Lemon juice
3 Tablespoon(s) Parsley fresh
Place lentils, stock, onion, garlic, carrots, leek,
turnips, potatoes, celery, and rosemary in large soup
pot. Bring to boil, cover, and simmer for 50 min. Add
tomatoes and pepper. Simmer for 25 min. Stir in lemon
juice and garnish with parsley. Serve hot.
Nutritional Analysis
Calories ( 180 cal)
Protein ( 6.9 g)
Carbohydrate ( 39 g)
Fat (0.69 g)
Calories from Protein: 14 % Carbohydrate: 82 % Fat:
3 %
Posted by tkreider#census.gov (Tom Kreider) to the
Fatfree Digest [Volume 13 Issue 28] Dec. 28. 1994.
FATFREE Recipe collections copyrighted by Michelle
Dick 1994. Used with permission. Formatted by Sue
Smith, S.Smith34, TXFT40A#Prodigy.com using MMCONV.
The most famous french celebrity chef with 3 stars at the Michelin Guide awards. Earnings: $15.9 million
Award-winning television personality. The queen of fried foods and Southern cooking. Earnings: $9 million
Top chef of the "California Cuisine" all over U.S. Earnings: $16 million
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