Vegetarian Lentil Soup

Recipe Ingredients

1 cup	62g / 2.2oz	Minced onion
2		Garlic cloves - minced
1/2 cup	55g / 1.9oz	Chopped carrots
1/2 cup	55g / 1.9oz	Chopped celery
		Nonstick cooking spray
1		Lentils - (1 lb)
10 cups	2370ml	Water
6 sections		Thyme
2 1/2 teaspoons	12ml	Salt
3 tablespoons	45ml	Red wine vinegar
		Freshly-ground black pepper - to taste

Recipe Instructions

Saute onion, garlic, carrots and celery over medium heat in 5-quart sauce pot sprayed with nonstick cooking spray. Cook about 2 minutes, stirring, then reduce heat to low, cover and let vegetables steam until softened, 8 minutes. Stir occasionally.

Add lentils and water, then thyme sprigs. Bring to boil over high heat, then reduce heat and simmer until lentils are tender, about 45 minutes, stirring occasionally. Remove thyme sprigs.

Puree half soup in blender until smooth. Return to pot. Stir in vinegar and pepper to taste.

This recipe yields 8 (1-cup) servings.

Each serving: 206 calories; 753 mg sodium; 0 cholesterol; 1 gram fat; 36 grams carbohydrates; 16 grams protein; 3.23 grams fiber.

Source:
The Los Angeles Times, 09-22-1999

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