ITALIAN-STYLE LENTIL SOUP RECIPE: HOW TO MAKE IT
I cook with lentils often because they're a nutritious, inexpensive source of protein. This low-fat soup is one of my favorite ways to use them. To make it even heartier, add ground beef, cooked sausage or leftover cubed chicken. —Rachel Keller, Roanoke, Virginia
Provided by Taste of Home
Categories Lunch
Total Time 60 minutes
Prep Time 20 minutes
Cook Time 40 minutes
Yield 6 servings.
Number Of Ingredients 14
Steps:
- In a large saucepan coated with cooking spray, heat oil over medium heat. Add onions, celery and carrot; cook and stir until crisp-tender., Stir in lentils, parsley, bouillon, pepper and water; bring to a boil. Reduce heat; simmer, covered, 20-25 minutes or until lentils are tender, stirring occasionally., Stir in tomato paste, vinegar, brown sugar and salt; heat through. Serve with cheese.
Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add a little water if necessary.
Nutrition Facts : Calories 122 calories, FatContent 2g fat (1g saturated fat), CholesterolContent 1mg cholesterol, SodiumContent 420mg sodium, CarbohydrateContent 21g carbohydrate (11g sugars, FiberContent 6g fiber), ProteinContent 6g protein. Diabetic Exchanges 2 vegetable
ITALIAN-STYLE LENTIL SOUP RECIPE: HOW TO MAKE IT
I cook with lentils often because they're a nutritious, inexpensive source of protein. This low-fat soup is one of my favorite ways to use them. To make it even heartier, add ground beef, cooked sausage or leftover cubed chicken. —Rachel Keller, Roanoke, Virginia
Provided by Taste of Home
Categories Lunch
Total Time 60 minutes
Prep Time 20 minutes
Cook Time 40 minutes
Yield 6 servings.
Number Of Ingredients 14
Steps:
- In a large saucepan coated with cooking spray, heat oil over medium heat. Add onions, celery and carrot; cook and stir until crisp-tender., Stir in lentils, parsley, bouillon, pepper and water; bring to a boil. Reduce heat; simmer, covered, 20-25 minutes or until lentils are tender, stirring occasionally., Stir in tomato paste, vinegar, brown sugar and salt; heat through. Serve with cheese.
Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add a little water if necessary.
Nutrition Facts : Calories 122 calories, FatContent 2g fat (1g saturated fat), CholesterolContent 1mg cholesterol, SodiumContent 420mg sodium, CarbohydrateContent 21g carbohydrate (11g sugars, FiberContent 6g fiber), ProteinContent 6g protein. Diabetic Exchanges 2 vegetable
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