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Lentil Soup
Nb persons: 16
Yield: 8 oz.
Preparation time:
Total time:
Source: Clean Eating Mar-Apr 2010 p. 29
| 1 lb | dried lentils, French green lentils (2 cups) |
| 3 qts | chicken stock |
| 2 cups | chopped onions |
| 1 cup | diced carrots |
| 1 cup | sliced celery |
| 1 T | chopped garlic |
| ½ c | tomato sauce |
| 1 T | olive oil |
| 1 T | oregano, crumbled |
| Salt and pepper to taste | |
| ¼ c | lemon juice |
Rinse lentils and remove small bits or stones; drain.
Place the lentils in a soup pot with the stock and boil. Reduce heat and simmer for 30 mins, until the lentils are no longer hard at the center.
Add onions, carrots, celery, garlic, tomato sauce, olive oil, oregano and salt/pepper. Continue to simmer for 30 mins or until lentils are tender.
Just before serving, add lemon juice. Cool to room temp and store for up to 5 days in fridge or up to 3 mos. freezer
Nutritional Information: 8 oz. serving: Calories: 120; Fat: 2.5g; Sat: 0g; Carb: 0g; Fiber: 4g; Sugar: 3g; Protein: 8g; Na: 450mg; Chol: 0mg.
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