Quick Red Lentil Soup

Soup:

Red Lentils Dry, 1 cup
Leeks, 2 cup, white and light green parts, diced
Carrots, raw, .75 cup, chopped
Olive Oil, 1 tbsp
Salt, 2 dash
Chicken Broth or Bouillon, 4 cup

Garnish:
Feta Cheese, 4 cubic inch
Fresh Chives, 4 tbsp chopped

Heat olive oil in a large saucepan or dutch oven over medium heat. Add the salt, leeks and carrots and sautee until the vegetables begin to soften. Add the lentils and broth and bring to a boil. Reduce heat and simmer for 20 minutes or until the lentils are soft and fully cooked. For a smoother soup, transfer to a blender or use a hand blender to puree.

Garnish with crumbled feta and minced chives or scallions.

Makes 4, 1 1/2 - 2 cup servings.

Number of Servings: 4

Recipe submitted by SparkPeople user PSYMONETTA.