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Ingredients Jump to Instructions ↓

  1. 2 shallots, finely chopped

  2. 1 small yellow onion, finely chopped

  3. 2 teaspoons olive oil

  4. 3 cups water

  5. 1 cup dry green lentils

  6. 1 red potato, peeled and finely diced

  7. 1 large tomato, peeled and diced

  8. 1 small stalk celery, diced

  9. 1 small carrot, slivered

  10. 1/4 cup freshly chopped parsley

  11. 20 minutes longer. Fork-mash or puree mixture. Serve warm, garnished with croutons or chives. Total Calories Per Serving:

  12. 224 Fat:

  13. 3 grams This article was originally published in the July/August

  14. 1994 issue of the

  15. 94 Issue

  16. 204, Sept.

  17. 22, 1994. Formatted by Sue Smith, S.Smith

  18. 34, TXFT

  19. MMCONV. --

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