Recipe By : Elizabeth Powell
Serving Size : 8 Preparation Time :2:00
Categories : Beans Soups & Stews
Vegetarian Healthy And Hearty
Amount Measure Ingredient -- Preparation Method
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1 pound dried lentils -- washed, picked over
2 quarts water
2 whole celery stalks -- chopped
1 medium onion -- chopped
2 whole carrots -- chopped
1 clove garlic -- minced
1 bay leaf
1/4 teaspoon thyme
1/2 cup red wine
1 can plum tomatoes
In a large soup kettle, combine all ingredients except wine and tomatoes.
Bring to a boil and simmer, over low heat for 1-1/2 hours. Add wine and
tomatoes and simmer 20-30 minutes more.
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Per serving: 219 Calories; 1g Fat (3% calories from fat); 17g Protein; 36g
Carbohydrate; 0mg Cholesterol; 97mg Sodium
Serving Ideas : Serve with a dollop of sour cream.
NOTES : * Better if made with vegetable stock. For non-vegetarians, beef,
corned beef, or ham stock may be used.
