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