Serves: 12
Total Calories: 121

2 tablespoons olive oil
2 large onions, chopped (2 cups)
3 carrots, coarsely grated
3/4 teaspoon marjoram
3/4 teaspoon thyme leaves
1 (28-ounce) can tomato with their juice
7 cups beef broth, chicken, or vegetable
1 1/2 cups dried lentils, rinsed
1/2 teaspoon salt (optional)
1/4-1/2 teaspoon black pepper
1/3 cup dry white wine (optional)
1/3 cup chopped fresh parsley or 2 Tbsp. dried parsley flakes
1/2 cup low-fat Cheddar cheese or soy mozzarella, grated

1. Heat the oil in a large saucepan, and sauté the onions, carrots, marjoram, and thyme for about 5 minutes.

2. Add the tomatoes, broth and lentils.

3. Bring to a boil, reduce the heat, cover the pan, and simmer the soup for about 1 hour or until the lentils are tender.

4. Add the salt, pepper, wine, parsley and simmer the soup for a few minutes.

5. Serve with cheese sprinkled on each portion.

EXCHANGES
1 Lean Meat
2 Vegetable

NUTRITION FACTS
Calories 95
Total Fat 3 grams
Saturated Fat 1 grams
Cholesterol 24 milligrams
Sodium 399 milligrams (without added salt 304 milligrams)
Total Carbohydrate 12 grams
Dietary Fiber 2 gram
Protein 5 grams

Nutritional Facts:

Serves: 12
Total Calories: 121
Calories from Fat: 33

More Recipes from the The Healthy HomeStyle Cookbook Cookbook:
Brocooli-Cauliflower Luncheon Soup
Cauliflower-Cheese Soup*
Chick Pea And Spinach Soup*
Chicken Stock
Corn Chowder*
Dieter's Delight Vegetable Soup
Fish Chowder
French Onion Soup*
Lentil Soup*
Norwegian Spinach Soup
Turkish Spinach Soup
Vegetable Cream Soup*
Vitamin Soup