Lentil Soup From The Mediterranean Prescription |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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This if from the book, The Mediterranean Prescription It makes twelve cups or 6-2cup servings. Reduce the olive oil by a tbs to cut servings by 20 calories. I often take this for lunch. The exact recipe is in the book but here is the basic method here: Ingredients:
2 cups crushed tomatoes (canned) |
3 tablespoons olive oil |
1/2 lb dried lentils |
9 oz (1 onion) onion, chopped |
6 oz (2 whole) carrots, chopped |
4 oz (2 stalks) celery, chopped |
3/4 lb (6 medium stalks ) swiss chard, well cleaned and sliced into 1/4 inch strips |
1 tsp salt (to taste) |
1 tsp black pepper |
Directions:
1. Rinse lentils and set aside.
2. Rinse clean and chop swiss chard.
3. Saute the crushed tomatoes in 1 tbs olive oil and simmer for 15 minutes. Set aside.
4. Bring two quarts of water to a boil.
5. Add all ingredients to water
6. Bring to boil, lower heat and simmer about 30 minutes or until lentils are tender. Add some of the remaining olive oil.
7. Serve with a little olive oil on top.
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