Title: Lentil Soup with Fresh Rosemary
Categories: Vegtime2
Yield: 1 servings

1 md Onion; chopped
3 Stalks celery; sliced
2 md Carrots; thinly sliced
2 tb Olive oil
1 c Dried lentils; rinsed
4 c Water
1 tb Minced fresh rosemary
OR 1 tsp. dried
1 Bay leaf
1 ts Red wine vinegar
Salt; to taste
Freshly ground black pepper
-to taste

4 SERVINGS DAIRY-FREE(r)

You can make this healthful soup even if your refrigerator is nearly empty;
it requires little in the way of fresh produce.

In large pot, heat oil over medium heat. Add onion, celery and carrots and
cook, stirring often, until beginning to soften, about 5 minutes.

Add remaining ingredients (except salt and pepper) and bring to a boil.
Reduce heat to low, cover and simmer until lentils are tender, 25 minutes.
Discard bay leaf. Season with salt and pepper.

PBR SERVING: 257 CAL.; 15G PROT.; 7G TOTAL FAT (1G SAT. FAT); 36G CARB.; 0
CHOL.; 45MG SOD.; 8G FIBER

Converted by MC_Buster.

Recipe by: Vegetarian Times, December 1998, page 36

Converted by MM_Buster v2.0l.