Healthy cooking tips, recipes, food facts and more from a Registered Dietitian!
Lentil Soup
1/2 pound lentils
6 cups water
2 carrots, chopped or sliced
1/2 cup green onions, chopped
1 clove garlic, crushed
1 1/2 cups tomato juice
1/2 cup minced parsley
1 tablespoon margarine
1 1/2 teaspoons salt
Dash of pepper
1/2 teaspoon dried oregano
Cook lentils in water about 30 minutes, or until tender. Add the rest of the ingredients. Simmer until carrots are tender. Check seasonings and serve.
Recipe provided by: Amanda Criss, Slate Spring, Mississippi
Amanda says: I substituted regular onions for the green onions. I also like to add cheese on top.
About the author
I just completed my B.S. Degree at Miss State in Nutrition. I was the president of the MSU Student Dietetic Association and the Outstanding Dietetic Student for the State of Mississippi. I also led, "Cooking with Ellen" a healthy cooking segment on our local news station throughout my senior year. I am now a dietetic intern studying to be a Registered Dietetian (hopefully by around June 2008). I love cooking, learning about nutrition and healthy eating, and sharing my skills with others.
| Print article | This entry was posted by Ellen Easley Wallace on October 3, 2007 at 4:00 am, and is filed under B. - Soups -, D. - Main Dishes -. Follow any responses to this post through RSS 2.0. You can leave a response or trackback from your own site. |
