Easy, Slow Simmer Lentil Soup From Cooking for Healthy Healing, by Linda Reetor-Page

26 Oct 2012 Recipes



For 6 servings:


Sauté 1 CLOVE MINCED GARLIC and 1 CHOPPED ONION in 2 tbsp OIL until fragrant.


Add and bring to a boil:


ONE 14 ½oz CANNED TOMATOES with liquid

1 CUP LENTILS rinsed and drained

2 tbsp TAMARI


  • Reduce heat and simmer 1 ½ hours until lentils are tender.
  • Add 1 CUP THIN SLICED CARROTS and 2 tbsp LEMON JUICE during last 15 minutes of cooking.
  • Garnish with SNIPPED PARSLEY or CILANTRO and serve hot.




Nutritional analysis: per serving; 165 calories; 10gm protein; 26gm carbohydrates; 6gm fiber; 3gm fats; 0 cholesterol; 36mg calcium; 4mg iron; 52mg magnesium; 564mg potassium; 79mg sodium; 1mg zinc.

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