Lentil Soup With Caraway

Lentil Soup With Caraway

Course :	Lentils
From:	HungryMonster.com
Serves:	6

Ingredients:

1	tablespoon	olive oil
2	medium	leeks -- trimmed halved lengthwise thinly
3/4	teaspoon	ground caraway seed
1/2	teaspoon	ground allspice berries
6	cups	water -- vegetable broth or chicken broth
1	large	sweet potato
2	medium	parsnips -- peeled quartered and sliced thin
1/2	pound	green or brown lentils -- picked over and rinsed
1	teaspoon	salt -- or to taste
1	bunch	spinach -- see *
3/4	cup	chopped fresh parsley
6	medium	radishes -- trimmed halved and thinly sliced

Preparation:

1. Heat oil, in a 5-qt. Dutch oven over medium heat. Add leeks and cook, stirring, for 10 minutes, or until softened. Add caraway and allspice and continue to cook, stirring, for 1 minute.

2. Stir in the water or broth, sweet potato, parsnips and lentils and bring to a boil. Reduce heat and simmer, stirring, for 20 minutes, or until the vegetables and lentils are tender. Season with salt and pepper.

3. Meanwhile, combine the radishes and 1/4 cup parsley in a small bowl.

4. Remove Dutch oven from heat. Stir in spinach and remaining parsley.

5. Serve soup in bowls garnished with the radish mixture.

NOTE: 1 small bunch spinach, stems discarded leaves thoroughly washed spun dry and coarsely chopped

Nutritional Information:

204 calories per 1 1/2 cup serving. (12% of calories from fat); 12 g protein; 34 g carbohydrates; 8 g fiber; 3 g. fat (0 g saturated); 0 mg. cholesterol; 76 mg calcium; 5 mg iron; 383 mg sodium.