Hungarian Lentil Soup(Low-Fat)

• 1 c. dried lentils
• 2 c. water
• 4 c. fat-skimmed meat or poultry broth or tomato juice
• 4 c. chopped or shredded vegetables: onions, celery, carrot, mushrooms, peppers and green beans
• 1 to 2 Tbsp. lemon juice, vinegar or wine
• salt or garlic salt to taste
• pepper to taste
• seasonings to taste: bay leaf, dried sage, thyme, oregano, basil, chile or curry powder, ground cumin paprika
• 1 c. cooked diced lean meat or poultry (optional)

1. Combine ingredients, except cooked meat or poultry, in a soup pot or pressure cooker.
2. Cover and cook 50 to 60 minutes (or 15 to 20 minutes, under pressure, according to manufacturer's directions).
3. Season to taste and stir in diced meat, if desired; heat through.
4. Makes 4 meal-size servings.

lentils, water, meat, vegetables, lemon juice, salt, pepper, bay leaf, lean meat

Taken from www.cookbooks.com/Recipe-Details.aspx?id=579777 (may not work)