| Low Calorie Lentil Veggie Soup
2 cups of dry lentils
1 tablespoons of salt
1/4 cup of vegetable oil
2 large carrots
1 large onion
1 clove garlic
3/4 cup of chopped celery
one 10 ounce package of frozen spinach, thawed
6 ounces of turkey ham, cured |
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Pick over and wash lentils. Add salt and vegetable oil and water to cover the lentils generously; soak overnight. Do not omit the salt or oil because foaming may result, causing a safety hazard in the pressure cooker. Most of the salt and oil will run off when lentils are drained. Drain lentils.
Combine all ingredients in pressure cooker; add fresh water to cover, plus 2 inches. (In no case should the contents of the pressure cooker pass the maximum capacity line, see your owner's manual.) Secure the cover, and make sure the pressure gauge is in place; bring cooker to pressure according to instructions, then time cooker for 18 minutes. Allow pressure to drop of its own accord. Calories: 274. Protein: 21 grams. Fat: 5 grams. Cholesterol: 16 mg. Sodium:
883 mg. |
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