Lentil Soup

[b-man]

Lentil Soup


This homey soup is wonderful even without the grated cheese.

Number of Servings: 12
Serving Size: 1 cup

Ingredients:


olive oil - 2 tbsp
chopped onion - 2 cups
carrot,coarsely grated - 3
marjoram - 3/4 tsp
thyme - 3/4 tsp
28 oz can diced tomatoes in juice - 1
low-fat, low-sodium chicken broth - 7 cups
dried lentils, rinsed - 1 1/2 cups
salt - 1/2 tsp
pepper - 1/2 tsp
white wine - 1/3 cup
chopped fresh parsley - 1/3 cup
reduced-fat Cheddar cheese,grated - 1/2 cup

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, and parsley and simmer the soup for a few minutes.

5. Serve with cheese sprinkled on each portion.

Exchanges Per Serving

1 Lean Meat

Nutrition Information

Amount per serving
Calories 95
Calories from Fat 27
Total Fat 3 g
Saturated Fat 1 g
Cholesterol 24 mg
Sodium 399 mg
Total Carbohydrate 12 g
Dietary Fiber 2 g
Sugars
Protein 5 g

B-man