Low Fat Lentil Recipes

Ingredients:

1 tbsp olive oil
1 onion, chopped
1 rib celery, chopped
1 carrot, chopped
1 clove garlic, minced
2 large tomatoes, peeled -seeded and chopped
1/2 lb lentils, picked over -and rinsed -1 1/4 cups
salt & freshly ground black pepper, to taste
1 large escarole -1 pound
1/2 cup freshly grated parmesan cheese -1 ounce

Instructions:

1. In a large pot, heat oil over medium heat. Add onions, celery and
carrots. Cook, stirring frequently, until the vegetables are soft, 8 to 10
minutes. Stir in garlic and cook for 1 minute. Add tomatoes, reduce the
heat to low and cook, stirring often, for 5 minutes longer.

2. Add lentils and 6 cups cold water to the pot. Bring to a simmer and
cook, partially covered, until the lentils are tender, about 45 minutes.
Season with salt and pepper.

3. Meanwhile, wash escarole leaves, stack and cut crosswise into
1/2-inch-wide strips. When the lentils are tender, stir in the escarole.
Return the soup to a simmer; cook until the escarole is tender, about 10
minutes. Ladle into bowls, sprinkle with cheese and serve.

Makes about 7 cups, for 4 servings.

315 calories per serving: 21 grams protein, 8 grams fat (3 grams saturated
fat), 42 grams carbohydrate: 375 mg sodium; 10 mg cholesterol; 9 grams
fiber.

Busted by: Gail Shermeyer <4paws@netrax.net>



- - - - - - - - - - - - - - - - - -

Preparation Time: 0:00

Servings: 4