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Cook'n with Betty Crocker 
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Lentil Soup |
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Serves: 4 Print this RecipeVary your lentils. Look for either brown or green lentils to use for this robust soup. Look forward to leftovers, too! This soup tastes even better the second day. 2 tablespoons olive oil or vegetable oil 2 cloves garlic, finely chopped 1 medium onion, finely chopped 1/2 cup diced prosciutto or fully cooked Virginia ham (4 ounces) 1/4 cup diced Genoa salami (2 ounces) 1 bay leaf 4 cups water 2 cups chicken broth 1 1/2 cups dried lentils (8 ounces), sorted and rinsed 1/2 teaspoon pepper 1. Heat oil in Dutch oven over medium-high heat. Cook garlic and onion in oil 5 to 7 minutes, stirring frequently, until onion is tender. Stir in prosciutto and salami. Cook over medium heat 10 minutes, stirring frequently. 2. Stir in remaining ingredients. Heat to boiling; reduce heat. Cover and simmer about 1 hour, stirring occasionally, until lentils are tender. Remove bay leaf. 1 SERVING: Calories 315 (Calories from Fat 125); Fat 14g (Saturated 4g); Cholesterol 15mg; Sodium 710mg; Carbohydrates 37g (Dietary Fiber 13g); Protein 23g. From "Betty Crocker's Best-Loved Recipes." Text Copyright 1998 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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