Tuesday, November 3, 2009

Lentil Soup

Here's another soup for you guys to try! I got this recipe from my friend, Britt, right after I got married and we have enjoyed it every fall/winter since! I always serve this with my cornbread, sometimes even adding a little rosemary to spice things up! The soup is great if you follow the recipe, but it's even better if you have some carrots or celery laying around that you can chop up and toss in there! It's so easy and it's one of Scot's favorites! Freezes so well. I usually double it and then freeze half for later!

Lentil Soup
serves: 4-6  9 cups total
Active time: 10 minutes
Cook Time: 50 minutes
Total time: 60 minutes
Serving Suggestions: Cornbread or a crusty bread along with a small side salad.

 What you'll need:

  • 1 TBLS olive oil
  • 1 cup chopped onion
  • 1 cup sliced carrots
  • 1 cup sliced celery
  • 4 cups vegetable broth
  • 1 cup dry lentils, rinsed well
  • 1 14.5oz can diced tomatoes (regular or Italian) with their juice OR 8oz can tomato sauce
  • 1 tsp Italian seasoning
  • salt and pepper, to taste

 What you'll do:

  • Heat oil in a large saucepan over medium heat--add onion, carrots, and celery and sauté for 5 minutes, stirring occasionally.  Add broth and bring to a boil.
  • Add lentils, tomatoes, and Italian seasoning.  Reduce heat to low, cover and simmer for 45-50 minutes (or until lentils and vegetables are tender).  If the soup becomes too thick near the end of cooking, feel free to add up to a cup of water to thin it out a bit.  
  • Add salt and pepper to taste.

Nutrition Facts (per serving, 1/4 of base recipe):
Calories 255 (Calories from fat 37); Total Fat 4g (Saturated .6g); Cholesterol 0mg; Sodium 1128mg; Potassium 842mg; Total Carbohydrate 42g (Dietary Fiber 17g); Sugars 8g; Protein 14g; Vitamins/Minerals - Vitamin A 5825 IU; Vitamin C 16mg; Calcium 83mg; Iron 5mg; Folate 257mcg

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