Lentil Vegetable Soup
This soup makes a great fall treat. Consider serving with some crusty bread, warmed in the oven.
INGREDIENTS | SERVES 4
5 cups water, Chicken Stock (Chapter 3), or Beef Stock (Chapter 3)
1 medium-size sweet potato, peeled and chopped
1 cup uncooked lentils
2 medium onions, chopped
¼ cup barley
2 tablespoons dried parsley flakes
2 carrots, sliced
1 celery stalk, chopped
2 teaspoons ground cumin
Combine all ingredients in soup pot.
Simmer until lentils are soft, about 1 hour.
PER SERVING Calories: 273 | Fat: 1g | Sodium: 34mg | Carbohydrates: 53g | Fiber: 19g | Protein: 16g