Lentil Soup

Name: Lentil Soup
Ingredients: 4 tablespoons olive oil; 1 medium onion, finely chopped; 1 carrot, finely chopped; 1 celery rib, finely chopped; 3 garlic cloves, finely chopped; 1 cup canned tomato, finely chopped; 2 (15 ounce) cans cooked lentils, drained and rinsed; 1 tablespoon fresh rosemary, finely chopped; 1 tablespoon fresh thyme, finely chopped; 3 tablespoons chopped fresh parsley; 6 cups reduced-sodium fat-free chicken broth or 6 cups beef broth or 6 cups vegetable broth; salt, to taste; pepper, to taste; 1 cup grated parmesan cheese

14 ingredients

11 steps

Ingredients

4 tablespoons olive oil
1 medium onion, finely chopped
1 carrot, finely chopped
1 celery rib, finely chopped
3 garlic cloves, finely chopped
1 cup canned tomato, finely chopped
2 (15 ounce) cans cooked lentils, drained and rinsed
1 tablespoon fresh rosemary, finely chopped
1 tablespoon fresh thyme, finely chopped
3 tablespoons chopped fresh parsley
6 cups reduced-sodium fat-free chicken broth or 6 cups beef broth or 6 cups vegetable broth
salt, to taste
pepper, to taste
1 cup grated parmesan cheese

Directions

1

Place the oil in a 3- to 4-quart microwave-safe bowl, cover, and heat for 20 seconds on high.
2

Stir in the onion, carrot, celery, and garlic, and heat for 5 minutes, uncovered, stirring once during the cooking time.
3

Add the tomatoes, lentils, rosemary, thyme, parsley, and broth, and cook, covered, for about 4 minutes.
4

Stir the soup, then add salt and pepper to taste.
5

Cook 2 to 3 more minutes, or until the vegetables are just tender.
6

Remove and let sit, covered, for about 10 minutes.
7

Serve hot with the cheese on the side.
8

Makes 6 to 8 servings.
9

VARIATIONS:.
10

To make this an even heartier soup, top with croutons or thin slices of French bread.
11

Save time by buying prechopped vegetables for this soup.