Homemade Mater Soup

Ingredients:
2 vine-ripe tomatoes
1 (6 oz) can Contadina tomato paste
2 cups broth
1 T extra virgin olive oil
1 carrot
1 bay leaf
2 cloves garlic, smashed
1 small onion, diced
Few leaves of fresh basil, chopped
1/4 cup Fat Free Sour Cream
Salt and black pepper to taste

Directions:
1. Saute onions and garlic in olive oil.
2. Put tomatoes and carrot in food processor and add to pan.
3. Add tomato paste, broth, and bay leaf.
4. Bring to boil then reduce heat and simmer for 10 minutes.
5. Stir in basil and sour cream just before serving.
If desire more creamy texture, add more sour cream.

Total Fat: 15 g  (14g is thanks to the good ol' olive oil!)

Shorabat Addas (Red Lentils) & Tabouli

SHORABAT ADDAS

Ingredients:

1 pkg Ziyad Red Lentils

Water/Broth (enough to cover lentils)

1 small onion, diced

3 cloves garlic or garlic powder

tumeric and/or paprika

cumin

fresh parsley

2 lemons (1 juiced, 1 for wedges)

salt

Directions:

1. Saute onions and garlic with seasonings.  
2. Add water or broth.  
3. Wash lentils and add to broth.  
4. After bringing lentils to boil, reduce heat to simmer until lentils are tender.  
5. Stir in juice of 1 lemon prior to serving.  
6. Garnish with fresh parsley and lemon wedges.

Total fat per serving: 0g


TABOULI


Ingredients:
1 box Near East Taboule Mix
1 cup water
Vine-ripened tomatoes, diced
Fresh parsley, chopped
Lemons

Directions:
1. Prepare tabouli per box directions, except adding the olive oil (1 T of olive oil adds 14g fat).  
2. When tabouli has absorbed water, add diced tomatoes, fresh lemon juice, and chopped parsley.

Total fat per serving (2/3 cup prepared): 0g