Tomato Lentil Soup
Recipe By Cathy Marschean-Spivak
Cathy Marschean-Spivak recalls the lentil soup her mom made began with the ham bone leftover from a big holiday meal. This up-to-date version she created has all the taste of mom, but is healthier and easier. Use vegetarian broth and you also have Meatless Monday covered.
Nutritional Information Per Serving: 203 calories, 7 g. total fat, 1 g. saturated fat, 1 mg. cholesterol, 762 mg. sodium, 28 g. carbohydrate, 6 g. dietary fiber, 7 g. sugar, 9 g. protein.
Makes 6 servings
- 2 tablespoons olive oil
- 1 medium onion, chopped (about 1 cup)
- 4 carrots, chopped (about 1 cup)
- 2 stalks celery, chopped (about ½ cup)
- 1 teaspoon Italian seasoning
- 2 cloves garlic, minced
- ¼ teaspoon ground black pepper
- 5 cups vegetable or chicken broth*
- 2 cans (about 15 ounces each) diced tomatoes
- 1 cup dry lentils
- 1 can (about 15 ounces) chick peas, drained
- 1. Heat oil in large pot over medium-high heat. Add onion, carrot, celery, garlic, Italian seasoning and pepper. Cook and stir for 5 minutes or until tender.
- 2. Add broth, tomatoes, lentils and chick peas. Heat to a boil. Reduce heat and simmer for 45 minutes or until lentils are tender, stirring occasionally.
TIP: *If you like a brothier soup, increase the broth to 6 cups.