HL Lentil Soup
- Minutes to Cook:
- Number of Servings: 6
Ingredients
2 tablespoons olive oil, plus extra for drizzling1 medium onion, chopped2 carrots, peeled and chopped2 celery stalks, chopped2 garlic cloves, choppedSalt and freshly ground black pepper1 (14 1/2-ounce) can diced tomatoes1 pound lentils (approximately 1 1/4 cups)11 cups low-salt chicken broth4 to 6 fresh thyme sprigs2/3 cup dried elbow pasta1 cup shredded Parmesan
Heat the oil in a heavy large pot over medium heat. Add the onion, carrots, and celery. Add the garlic, salt, and pepper and saute until all the vegetables are tender, about 5 to 8 minutes. Add the tomatoes with their juices. Simmer until the juices evaporate a little and the tomatoes break down, stirring occasionally, about 8 minutes. Add the lentils and mix to coat. Add the broth and stir. Add the thyme sprigs. Bring to a boil over high heat. Cover and simmer over low heat until the lentils are almost tender, about 30 minutes.
Stir in the pasta. Simmer until the pasta is tender but still firm to the bite, about 8 minutes. Season with salt and pepper, to taste.
Ladle the soup into bowls. Sprinkle with the Parmesan, drizzle with olive oil, and serve.
Number of Servings: 6
Recipe submitted by SparkPeople user HLUBRANO.
Stir in the pasta. Simmer until the pasta is tender but still firm to the bite, about 8 minutes. Season with salt and pepper, to taste.
Ladle the soup into bowls. Sprinkle with the Parmesan, drizzle with olive oil, and serve.
Number of Servings: 6
Recipe submitted by SparkPeople user HLUBRANO.
Nutritional Info Amount Per Serving
- Calories: 196.7
- Total Fat: 4.8 g
- Cholesterol: 0.0 mg
- Sodium: 1,441.8 mg
- Total Carbs: 32.1 g
- Dietary Fiber: 6.4 g
- Protein: 6.5 g
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