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Thursday, June 30, 2016

The Healthy and weightloss recipe: Peasant soup

Kyle J. Norton(Scholar, Master of Nutrients), all right reserved.
Health article writer and researcher; Over 10.000 articles and research papers have been written and published on line, including world wide health, ezine articles, article base, healthblogs, selfgrowth, best before it's news, the karate GB daily, etc.,.
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Some articles have been used as references in medical research, such as international journal Pharma and Bio science, ISSN 0975-6299.

The Healthy and weightloss recipe: Peasant soup
Recipe by The vegetarian collection by Alison Kent and Canadian living test Chicken)

Prep. 10 minutes, cook 15 minutes, make 6 serving
2 tbsp. (30 ml) vegetable oil
3 stacks celery, diced
2 carrots, diced
1 onion, diced
5 cloves garlic, minced
1/2 tsp. (2ml) salt
1/2 tsp. (2ml) dried mint
1/4 tsp. (1ml) turmeric
1 can (28 oz./796 ml) whole tomatoes
1/3 cup (75 ml) dried green lentils, rinsed and drained
1 tbsp. (15 ml) tomato paste
1/2 cup (125 ml) mini shell pasta
1 can (19 oz./ 540 ml) bean medley, drained and rinsed
2 tbsp. (30 ml) chopped fresh parsley

In large saucepan or Dutch oven, heat oil over medium heat, fry celery, carrots, onion, garlic salt mint, turmeric, stirring occasionally until softened about 6 minutes.
Stir in tomatoes, breaking up with back of spoon; stir in lentils, tomato paste and 41/2 cups (1125ml) water. Bring to boil, reduced heat and simmer. covered until lentils are tender about 25 minutes.
Meanwhile, in large pot of boiling salted water, cook pasta until al dente, about 8 minutes. Drain and add to soup along with beans and parsley; simmer for 5 minutes.(16)
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