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Post by Tia on Aug 9, 2005 12:45:26 GMT -5
Summer Lentil Soup Ingredients:
1 Tbsp. extra virgin olive oil 1 medium onion, chopped 1 large garlic clove, finely chopped 1 cup green lentils 1/2 medium eggplant, peeled and cut into 3/4-inch cubes, about 2 cups 6 cups water 1/2 tsp. ground cinnamon 1/2 cup chopped flat leaf parsley Salt and freshly ground black pepper, to taste 2 Tbsp. chopped mint leaves, for garnish Instructions: Heat oil in a deep saucepan. Sauté onion until soft, about 4 minutes. Mix in garlic and cook for 1 minute.
Add lentils, eggplant and water. Mix in cinnamon and parsley. Bring to a boil, reduce the heat and simmer until lentils are soft, about 30 to 35 minutes. Season to taste with salt and pepper.
Ladle the hot soup into bowls. Garnish each bowl with some of the chopped mint and serve. Nutritional Information: Makes 6 servings. Per serving: 142 calories, 2 g. total fat (less than 1 g. saturated fat), 23 g. carbohydrate, 8 g. protein, 6 g. dietary fiber, 15 mg. sodium.
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