Title: Golden Lentil Soup with Potatoes
Categories: Beans/peas, Eat-lf mail, Fatfree, Main dishes
Yield: 12 Servings

12 oz Lentils; Golden
8 c Fatfree Vegetarian Broth;
-Imitation Beef
16 oz Tomatoes, Canned; Chopped
-With Liquid
2 tb 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

Recipe By : Dr. Art Ulene's Low-Fat Cookbook

Posted to Digest eat-lf.v096.n212

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

From: Reggie Dwork

NOTES : Cal 143.3,

Fat 0.5g,

Carb 26.3g,

Fib 10.1g,

Pro 10g,

Sod 699mg,

CFF 2.8%.