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Loaded with protein-rich lentils, this hearty soup is rooted in the old-fashioned goodness of leeks, parsnips, celery and carrots. "The addition of lemon juice transforms what might otherwise be an everyday soup into something out of the ordinary," writes Jean Rowlings of Saskatoon, Saskatchewan.
This recipe is:
Nutritional Facts 1-1/2 cups equals 248 calories, 5 g fat (1 g saturated fat), 0 cholesterol, 637 mg sodium, 39 g carbohydrate, 14 g fiber, 14 g protein. Diabetic Exchanges: 2 vegetable, 1-1/2 starch, 2 lean meat, 1 fat.
Originally published as Lemon Lentil Soup in
Light & Tasty
April/May 2002, p54
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