Cook Time: 45 minutes
Ingredients:
- 8 ounces lentils
- 6 cups water
- 1 1/2 cups tomato juice
- 1 cup chopped onion
- 1 cup chopped carrots
- 1 cup chopped celery
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon seasoned salt
- dash pepper
- 1 tablespoon chopped parsley
- 1 heaping tablespoon grated Parmesan cheese
Preparation:
In a Dutch oven or stockpot, bring lentils, water, onion, carrot, celery, tomato juice, garlic, and oil to a boil. Reduce heat; cover and simmer 45 minutes or until lentils are tender. Add salt and pepper. Sprinkle each serving with a little parsley and Parmesan cheese. Serves 6.About 289 calories per serving, 6 g. fat, 45 g. carb., 17 g. protein
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