Free Recipe Lentil Soup with Fresh Rosemary
Recipe Type: V Recipes
Recipe Preparation: boil
Cooking Ingredients for Lentil Soup with Fresh Rosemary Recipe
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
Lentil Soup with Fresh Rosemary Preparation
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.
Cooking Temperature:
Recipe Serves: 1
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