Ingredients
| 1 lb. | brown lentils, picked over and rinsed | | 9 cups | water | | 6 cloves | garlic, minced | | 3 | lg. carrots, cut into 1/4 inch pieces | | 2 | lg. onions, chopped | | 1 tsp. | dried thyme, crushed | | 1 tsp. | ground black pepper | | 1/2 tsp. | dried rosemary, crushed | | 1-1/2 cup | tomato puree | | 1 tsp. | salt | | 1/4 tsp. | ground cinnamon | | 2 tbsp. | extra-virgin olive oil | | 1 tbsp. | red wine vinegar | | 3 tbsp. | coarsely chopped fresh marjoram or | | oregano (optional) |
1 Recipe Reviews
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Yum! I used yellow lentils and vegetable broth. Greek seasoning with vegetables makes this an unsuspectingly good cold-weather soup!
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Instructions
In a large saucepan or Dutch oven, combine the lentils, water, garlic, carrots, onions, thyme, pepper, and rosemary. Bring to a boil over high heat. Reduce the heat to low, cover, and simmer, stirring occasionally, for 35 minutes, or until the lentils are tender. Stir in the tomato puree, salt, and cinnamon and simmer for 20 minutes to blend the flavors. Remove from the heat and stir in the oil, vinegar, and marjoram or oregano (if using).
Author's Comments
Reprinted from: Prevention's The Sugar Solution: Weight Gain? Memory Lapse? Mood Swings? Fatigue? Your Symptoms Are Real -- And Your Solution is Here by the Editors of Prevention magazine with Ann Fittante, MS, RD (September 2006;$24.95US/$33.95CAN; 1-57954-913-6) © 2006 Rodale, Inc. Permission granted by Rodale, Inc., Emmaus, PA 18098. Available wherever books are sold or directly from the publisher by calling at (800) 848-4735.
Per serving: 351 calories, 23 g protein, 55 g carbohydrates, 5 g fat, 0 mg cholesterol, 434 mg sodium, 26 g dietary fiber
Diet Exchanges: l½, vegetable, 2 bread
Carb Choices: 4
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