Lentils recipes

Lentil Soup With Caraway

Course : Lentils
Serves: 6

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Ingredients:

1 tablespoon olive oil

2 medium leeks -- trimmed halved lengthwise thinly -- sliced and washed thoroughly

3/4 teaspoon ground caraway seed

1/2 teaspoon ground allspice berries

6 cups water -- vegetable broth or chicken broth

1 large sweet potato peeled and cut into 1/2 inch-dice

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 / Directions:

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.

Lentil Soup With Caraway

Ingredients:

Preparation / Directions:

Nutritional Information:

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