Mexican Lentil Soup

* Exported from MasterCook Mac *

Mexican Lentil Soup

Recipe By : Delicious Decisions/tpogue@idsonline.com
Serving Size : 8 Preparation Time :0:00
Categories : Low Fat Beans/Legumes
Healthwise

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 cups nonfat chicken broth
3 cups water
2 cups lentils
4 bay leaves
1/4 cup garlic cloves -- chopped
1 1/2 cups celery -- chopped
1 1/2 cups carrots -- chopped
1 1/2 cups salsa -- green chili
1 large white onion -- chopped
1 cup ham -- chopped
2 tablespoons basil -- fresh chopped
1/2 teaspoon black pepper -- freshly ground
1/4 cup yellow cornmeal

Bring three cups broth and three cups water to a boil in a large pot. Add lenti
ls, bay leaves, and garlic. Reduce heat, cover, and simmer for 20 minutes. Add
remaining ingredients except corn meal and the reserve broth. Bring to a boil,
reduce heat and simmer covered for 30 minutes. Stir in corn meal and cook an ad
ditional 15 minutes or until vegetables are tender but not overcooked. Remove f
rom heat and allow to cool.

Puree the mixture in batches. Heat reserve stock and stir in puree. Serve in wa
rmed soup bowls and garnish with a dollop of sour cream (Sour King) and sprigs
of cilantro.

The soup will thicken as it cools because of the corn meal. When reheated it re
turns to its original consistency. Additional broth or water ca be added to ach
ieve desired thickness.

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Per serving (excluding unknown items): 268 Calories; 4g Fat (13% calories from
fat); 22g Protein; 41g Carbohydrate; 10mg Cholesterol; 856mg Sodium

NOTES : This recipe doubles well, and any extra soup can be frozen. The recipe
called for 2 cups of ham, I have reduced that to one cup. Also, Sour King and
cilantro can be added as the garnish.

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