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Lentil Soup

Serves: 8
Source: The New American Heart Association Cookbook

1 tablespoon chicken broth (low-sodium variety)
1 med. onion, chopped
2 med. cloves garlic, diced,
or 1 tsp bottled minced garlic
7 cups water
1 cup dried lentils, sorted for stones and rinsed (8 oz.)
1-1/2 teaspoons ground cumin
1/4 teaspoon ground ginger
1/4 teaspoon ground cloves
1/8 teaspoon cayenne
1/8 teaspoon cinnamon
Pepper to taste

In a large stockpot, heat broth over medium-high heat. Cook onion and garlic for 2 to 3 minutes, or until onion is translucent.

Add remaining ingredients. Bring to a boil, reduce heat, and simmer, partially covered, for 35 to 40 minutes, or until lentils are tender.

Nutritional Information Per Serving:
Calories: 81
Fat: 0 grams
Carbohydrates: 14 grams
Protein: 6 grams
Sodium: 8 mg
Fiber: 6 g
Cholesterol: 0 mg
Exchanges: 1 Bread/Starch

High in fiber.

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