Ingredients:
(makes 4 servings)
- 1 Tbsp. olive oil
- 2-1/2 large onions, peeled and finely chopped
- 2 small carrots, peeled and diced
- 1 lb. uncooked lentils, sorted and washed
- 5 cups fat-free vegetable broth
- 2 cups water
- 1 clove garlic, peeled and minced
- Salt (to taste)
- Pepper (to taste)
- Heat oil in a large, heavy soup pot.
- Add onions, garlic, and carrots and cook over moderate heat until onions are limp.
- Add lentils, broth, and water, and 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 soup through colander, catching liquid that drains off in a large bowl.
- Return liquid to soup pot.
- Puree 1/3 of lentil mixture in food processor or blender or through food mill; return to pot.
- Stir in remaining whole-lentil mixture.
- If desired, season with salt and pepper.
Directions:
Serving details w/o cheese:
(1/12 of recipe)
(1/12 of recipe)
Calories = 165
Protein = 11g
Fiber = 12g
Carbs = 27g
Fat = 2g
Carbs = 27g
Fat = 2g
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