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Low Fat Lentil and Carrot Soup (high fiber)


Serve with coleslaw and dinner rolls.

4 cups water or vegetable broth
1 medium onion, finely chopped
11/2 cups dry brown or green lentils, sorted and rinsed
2 cups diced carrots
1/4 cup tomato paste
3 Tablespoons molasses
1 teaspoon prepared mustard
Salt to taste

In a fairly large saucepan, bring water or vegetable broth to a boil. Add lentils and onion, stir once, and simmer, covered, for 20 minutes. Add carrots, and simmer, covered, for 10 to 20 more minutes, or until carrots and lentils are tender. Stir in remaining ingredients, and heat through.

Makes 4 servings.

Calories.....275.....Fat.....1 g.....Fiber.....8 g.




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.