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Discussion Starter #1 (Edited)
Serving Size : 3

1 lg onion -- peeled and chopped
1 tbsp canola oil
1/2 lb dry red split lentils
1 qt vegetable stock or chicken stock
2 tsps lemon juice
salt and pepper

Saute chopped onion in butter in saucepan.

Add lentils and stir 1 to 2 minutes.

Add stock or water. Bring to boil and let simmer 20 minutes, covered.

Beat soup or puree in blender. Add lemon juice, salt and pepper to taste.

Description: A simple, cheap, flavourful soup when made with vegetable OXO cubes or with hm chicken stock.
Cuisine: Low Fat
Source: "The Complete Vegetarian Cuisine"
Yield: "6 c"
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Per Serving (excluding unknown items): 271 Calories; 10g Fat (31.8% calories from fat); 8g Protein; 39g Carbohydrate; 5g Dietary Fiber; 3mg Cholesterol; 2169mg Sodium. Exchanges: 2 1/2 Grain(Starch); 1/2 Vegetable; 0 Fruit; 2 Fat.

Serving Ideas : Serve with crusty whole wheat rolls or garlic bread. Or with baking powder biscuits.

NOTES : Double this recipe for one multiple for our family (4-6 adults).

Frugal Tips:
~ I buy jumbo onions in bulk and chop and freeze in half onion amounts (1 c. = 1 normal onion).
~ I make my own chicken stock.
~ If you want to use bouillion, try buying the granules in a big can, rather than the small cubes that cost a mint. I found mine in Costco. The big tubs have lasted me years, and they still taste good. However, I've been using hm because I can control the amount of salt in it.
~ Check ethnic food aisles for red lentils. It may be cheaper there than the health food store or the baking aisle. You can also buy them bulk.
~ If you want the flavour of real lemon, rather than the bottled kind, wait till lemons go on the clearance rack and scoop them up. Take them home and pop them in the freezer. When you want lemon juice, just pull them out, nuke them for 1 minute in the microwave, slice in half and juice. This works really well if you want the rind for baking too. Just grate the lemon while it's still frozen. It's easier that way.
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