Friday, October 27, 2006

YUMMY, NUTRITIOUS SOUP FOR FALL

We sampled this in my Loma Linda Lopers Running and Fitness Club. It's great after a workout or on a chilly day by the fire.

I share it with you as it was shared with us.

LENTIL SOUP

1 - 16 oz. package of dry lentils
4 cups of water
2 teaspoons of salt
1 chopped onion (use dried onion if you prefer)
3 grated carrots
2 tablespoons of olive oil (optional)
1 large can of chopped, stewed tomatoes
1 teaspoon oregano
1 tablespoon McKay's Beef-Flavored seasoning (I've used Wyler's and Better Than Bouillon brands if you can't locate this one.)

Cook lentils (and onion if using dried) with salt in water until soft.
Saute grated carrots and fresh onion (omit onion if dried - see above) in oil until tender.
(May omit oil, and steam the carrots and onions.)
Add tomatoes, sauteed carrots, onions and seasonings to lentils.
Add more liquid if you desire a thinner soup.
A thicker consistency may be served over rice or baked potato.
Posted by Dee Ann Palmer 12:29 PM 0 Comments:

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