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Lentil Soup Recipe
Makes: 8 servings
2 cups lentils, rinsed
1 onion, diced
1 large leek, chopped
1 cup celery, chopped
3 tablespoons garlic, minced
2 tablespoons green onion, chopped
1/4 cup parsley, chopped
1 teaspoon salt
7 1/2 cups vegetable stock
3 teaspoons Dijon mustard
1 tablespoon red wine vinegar
1 tablespoon black pepper
- Combine the lentils, onion, leek, celery, garlic, green onion, herbs, salt and vegetable stock in a 4-quart pot. Bring to a boil, lower the heat, and simmer for 40-50 minutes, stir occasionally.
- Stir in the mustard, vinegar, and pepper.
- Taste and adjust seasonings if necessary.
Serving size: 1 cup
Fat: 0.5 g
Cholesterol: 0 mg
Protein: 6 g
Carbohydrates: 15 g
Fiber: 2 g
Sodium: 500 mg
Please feel free to modify these recipes for any dietary needs or special diets.
Recipes || Desserts || Entrees || Salads || Soups || Vegetarian
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