Title: Lentil Soup
Categories: Main dish, Soups, Vegetables
Yield: 8 Servings

1 c Lentils; Dried
1/2 Onion; Md, Chopped
1/2 ts Cardamom
1 Carrot; Sliced
1 Celery Stalk; Sliced
1/2 ts Pepper
1 Red Bell Pepper; Md, Sliced
1/2 ts Cinnamon
4 c Vegetable Broth Or Water
16 oz Tomatoes; Canned, 1 Cn
10 oz Broccoli Spears; Frozen
Salt; To Taste

Rinse and sort the lentils. In a saucepan or Dutch oven, combine the
lentils, onions, cardamom, carrots, celery, pepper, bell pepper, cinnamon
and stock. Bring to a full boil. Cover, and reduce the heat and simmer
about 30 minutes or until the lentils are done. Add the tomatoes and
broccoli, cook until tender. Salt to taste. Serve hot.

Each 1 Cup Serving Contains:
Tot Sat
Cal Prot Carb Fib Fat Fat Chol Sodium
149 10 G 27 G 6 G 2 G 0 0 111 G

From The Cookbook For The 90s by Helen V. Fisher

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/soup_1.zip