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
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Heat the oil in a large saucepan, and saute the onions, carrots, marjoram, and thyme for about 5 minutes.
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Add the tomatoes, broth, and lentils.
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Bring to a boil, reduce the heat, cover the pan, and simmer the soup for about 1 hour or until the lentils are tender.
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Add the salt, pepper, wine, and parsley and simmer the soup for a few minutes.
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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 