Health Twist

One cup of cooked barley packs about 6 grams of fiber. This virtually fat-free whole grain also contains complex carbohydrates, B vitamins and protein. Look for hulled barley at your local co-op and you can use that, too.

Prep Time: 15 Minutes Start to Finish: 50 Minutes Servings: 4

Tomato-Lentil Soup

Prep Time: 15 Minutes Start to Finish: 50 Minutes Servings: 4

1 tablespoon olive or canola oil 1 large onion, finely chopped (1 cup)

1 medium stalk celery, cut into '┬┐-inch pieces (1/2 cup)

2 cloves garlic, finely chopped

2 medium carrots, cut into '/¡rinch pieces (1 cup)

1 cup dried lentils (8 oz), sorted, rinsed 4 cups water

2 teaspoons chicken or vegetable bouillon granules 1 teaspoon dried thyme leaves

% teaspoon pepper 1 dried bay leaf

1 can (28 oz) diced tomatoes, undrained

2. Stir in remaining ingredients except tomatoes. Heat to boiling. Reduce heat; cover and simmer 15 to 20 minutes or until lentils and vegetables are tender.

3. Stir in tomatoes. Simmer uncovered about 15 minutes longer or until thoroughly heated. Remove bay leaf.

Nutrition Information Per Serving:

1 SERVING: Calories 270 (Calories from Fat 40): Total Fat 4.5g (Saturated Fat 0.5g; Trans Fat Og); Cholesterol Omg; Sodium 710mg; Total Carbohydrate 43g (Dietary Fiber 11g; Sugars 9g); Protein 15g % Daily Value: Vitamin A 110%: Vitamin C 20%; Calcium 10%; Iron 40% Exchanges: 2 Starch, V.- Other Carbohydrate. 1 Vegetable. 1 Very Lean Meat. V6 Fat

1. In 3-quart saucepan, heat oil over medium-high heat. Add onion, celery and garlic; cook about 5 minutes, stirring occasionally, until softened.

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