Winter Lentil and Vegetable Soup

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This hearty winter soup (from our "Mealtimes Made Easy" story in the December 2004 issue of Canadian Living Magazine) is brimming with vegetables. Make it ahead for the family to enjoy on a night when your schedule is particularly hectic.

Servings: 4 to 6

Ingredients:

Nutritional Info
Per each of 6 servings: about -
cal 144
pro 7 g
total fat 3 g
sat. fat trace
carb 24 g
fibre 4 g
chol 0 mg
sodium 547 mg
% RDI: -
calcium 3%
iron 17%
vit A 33%
vit C 17%
folate 48%

Preparation:

In large saucepan, heat oil over medium heat; fry onion, garlic, celery, potato, herb seasoning, salt and pepper, stirring occasionally, until onion is softened, about 5 minutes.

Add stock and green lentils; bring to boil. Reduce heat, cover and simmer for 20 minutes.

Using potato masher, mash soup until slightly thickened but still chunky. Add carrot, peas, corn and tomato paste; simmer, covered, until carrots are tender, about 10 minutes. Stir in lemon juice. (Make-ahead: Let cool for 30 minutes; refrigerate until cold. Cover and refrigerate in airtight container for up to 2 days or freeze for up to 2 weeks. Reheat to serve.)

Ladle into bowls; garnish with Cheddar cheese (if using) and parsley.



Source

Canadian Living Magazine: December 2004




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