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Lentil Soup |
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Serves: 12 Print this RecipeMake this when the wood stove is going or you need extra heat in the house. It is very good even without the grated cheese. 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 tomatoes 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 saute 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. Balance with lower-fat dished on days you use this recipe. *Not recommended for low-sodium diets if salt is added. EXCHANGES Lean Meat 1 Vegetable 2 NUTRITION FACTS Calories 95 Carbohydrate 12 grams Protein 5 grams Fat 3 gram (28%) Saturated fat 1 gram Cholesterol 24 milligrams Fiber 2 grams Sodium 399 milligrams(Without added salt 304 milligrams) This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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