french lentil soup
- Number of Servings: 4
Ingredients
Lentils, 1.25 cup Onions, raw, 2 cup, chopped Celery, raw, 1 cup, diced Carrots, raw, 1 cup, chopped Garlic, 2 clove Olive Oil, 3 tbsp Water, tap, 7 cup (8 fl oz) Balsamic Vinegar, 0.17 tbsp Salt, 1.5 tsp Rosemary, dried, 1 tsp
boil lentils in 3 in. water about 30 mins until soft. set aside.
in separate pan, saute onion, celery, carrots and garlic in olive oil for about 15 minutes until they start to brown. add water if necessary to keep moist.
drain lentils. add 3 cups water, carrot saute, salt, balsamic and rosemary. bring to boil. cut celery tops into fine strips. add. remove from heat, cover and let sit for 30 minutes. add lemon, pepper and salt to taste.
makes 4x2 cup servings
Number of Servings: 4
Recipe submitted by SparkPeople user MOLLYLICIOUS.
in separate pan, saute onion, celery, carrots and garlic in olive oil for about 15 minutes until they start to brown. add water if necessary to keep moist.
drain lentils. add 3 cups water, carrot saute, salt, balsamic and rosemary. bring to boil. cut celery tops into fine strips. add. remove from heat, cover and let sit for 30 minutes. add lemon, pepper and salt to taste.
makes 4x2 cup servings
Number of Servings: 4
Recipe submitted by SparkPeople user MOLLYLICIOUS.
Nutritional Info Amount Per Serving
- Calories: 213.2
- Total Fat: 10.7 g
- Cholesterol: 0.0 mg
- Sodium: 932.8 mg
- Total Carbs: 24.3 g
- Dietary Fiber: 7.9 g
- Protein: 7.1 g
Member Reviews
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ISABELLEO
This recipe is better than it looks on paper! I probably used a lot more balsamic vinegar than the recipe called for because I did not want to calculate 0.17 tablespoons so I just dumped some in. The extra did not hurt and in fact probably gave it more flavor. This is worth doing again. - 6/21/10