Lentil Soup
- 1 Tbsp. olive oil
- 2-1/2 large onions—finely chopped, divided
- 2 small carrots, peeled and diced
- 1 lb. uncooked lentils, sorted and washed
- 5 cups fat-free chicken broth
- 2 cups water
- 1 clove garlic—peeled and minced
- Salt and pepper to taste
Heat the oil in a large, heavy soup pot, add the onions, garlic, and carrots, and cook over moderate heat until onions are limp. Add the lentils, broth, and water, bring to a boil, lower heat, cover, and simmer for 30 minutes, or until lentils are very soft. Stir in more warm water if soup becomes too thick. Pour the soup through a colander into a deep bowl. Return the liquid to the pot. Puree 1/3 of the lentil mixture through a food mill into the pot. Stir in the remaining whole lentils. Season with salt and pepper and serve. Serves 12.
Preparation Time: 50 minutes
Cooking Time: 30 minutes
Nutritional Information: (per serving)
Calories: 165
Protein: 11 g
Fiber: 12 g
Carbs: 27 g
Fat Total: 2 g
Saturated Fat: 0 g
