Italian-Style Lentil Soup

Lunch

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.

Average Rating: 4.375

TOTAL TIME: Prep: 20 min. Cook: 40 min.
YIELD: 6 servings.

Ingredients

2 teaspoons olive oil
2 medium onions, chopped
2 celery ribs, thinly sliced
1 medium carrot, chopped
1 cup dried lentils, rinsed
1/4 cup minced fresh parsley
1 tablespoon reduced-sodium beef bouillon granules
1/2 teaspoon pepper
5-1/4 cups water
1 can (6 ounces) tomato paste
2 tablespoons white vinegar
2 teaspoons brown sugar
1/2 teaspoon salt
2 tablespoons shredded Parmesan cheese

Instructions

1. In a large saucepan coated with cooking spray, heat oil over medium heat. Add onions, celery and carrot; cook and stir until crisp-tender.
2. 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.
3. 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

1 cup: 122 calories, 2g fat (1g saturated fat), 1mg cholesterol, 420mg sodium, 21g carbohydrate (11g sugars, 6g fiber), 6g protein.
Diabetic Exchanges:
2 vegetable, 1 starch.