Recipe

Mediterranean Kitchen Lentil Soup Recipe

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Ingredients

Directions

Step #1 Prepare a grill or preheat the broiler.
Step #2 Grill or broil bell peppers, skin-side towards the flame, until the skin is blackened, 5 to 10 mins.
Step #3 place this in a paper bag & set aside for 15 mins.
Step #4 Meanwhile, brush zucchini & onion slices with oil & grill or broil until well browned & tender, about 5 mins.
Step #5 Chop coarsely & set aside.
Step #6 Peel the peppers.
Step #7 Coarsely chop the yellow pepper & set aside with the reserved zucchini & onions.
Step #8 Place the red peppers in a food processor or mixer, along with tomatoes, garlic & oregano; puree until smooth.
Step #9 Transfer to a bowl & stir in the 1 c waer, basil, vinegar & the reserved sliced vegetables.
Step #10 Spice up this with salt & pepper.
Step #11 Cover & put in the fridge until cool, about 30 mins.
Step #12 The soup can be stored covered in the refrigerator for up to 2 days.
Step #13 Per serving: 56 cal; 2 g protein; 1 g fat; 11 g carb; 12 mg sod; 0 mg chol Eating Well, July/August 1993/MM by DEEANNE.
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