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CINDYWAGNER1's Photo CINDYWAGNER1 SparkPoints: (152,744)
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3/3/13 10:38 A

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HUNGRYWOMAN2's Photo HUNGRYWOMAN2 Posts: 10,997
2/27/13 6:27 A

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emoticon Mimi,
I, too like to have soup on hand. I use lentils for many soups and stews. This looks quite delicious, and I am going to put it on my to make list.

Edited by: HUNGRYWOMAN2 at: 2/27/2013 (06:27)
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LADYIRISH317's Photo LADYIRISH317 Posts: 55,756
2/26/13 9:38 P

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Seriously yummy looking!

"...there's some good in this world, Mr. Frodo, and it's worth fighting for."

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"Every day above ground is a good day." (Chef Justin Kennedy of New Orleans, on Chopped)

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PERSISTENCEMIMI Posts: 11,422
2/26/13 7:59 P

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I took ideas from different lentil soups, and came up with this one. It's a winner!!!
So filling and so delicious.
Freezes well!
I use the food processor as much as possible.
Chop everything, except potatoes before you start.

*** Please read FIrst the whole recipe. Thank you.

VEGETABLE LENTIL AND POTATO SOUP

INGREDIENTS

2 large sweet onions, chopped
2 tablespoons olive oil
4-5 carrots, peeled and finely chopped
4-5 stalks of celery, finely chopped
3 ripe tomatoes, peeled and diced
1 cup chopped parsley
1/2 pound (or 1/4 pound) beef smokies (or chicken/turkey sausage)
1-2 marrow bones
3 ukon potatoes, diced
2 cups brown lentils, washed
10 cups low sodium chicken broth ( or water with chicken bulion, low sodium)
Fresh ground pepper to taste
1 bay leaf

DIRECTIONS

1. Heat the olive oil in the pot. Saute the onions in the olive oil over medium heatuntil they begin to turn brown.
2. Add the chopped celery, carrots and tomatoes, potatoes and parsley, and cook until the vegetables are very soft. If the vegetables start to stick, add some chicken broth (or water). Continue adding chicken broth until the carrots, celery and carrots are done.
3. Add the lentils, the rest of the chicken broth, fresh ground pepper, bay leaf, beef smokies and marrow bone(s).
Allow the mixture to simmer until the lentils are quite soft, probably 30 minutes.
Discard the bay leaf and marrow bones before serving.

The original recipe didn't include potatoes, beef smokies and marrow bones.

Makes 8 servings

Per serving:

220 calories
4 grams fat
0 Cholesterol
12 grams fiber
30 mg sodium
No information on protein and carbs

The original recipe is from an excellent cookbook called Secrets of HEALTHY middle east cuisine by Sanna Abourezk

p.s,.
I do not count points. Because protein and carbs info is ommited, I can't get the true PointsPlus value.

ENJOY!








Edited by: PERSISTENCEMIMI at: 2/26/2013 (22:20)
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