Italian-Style Lentil Soup |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 6 |
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âI like to serve lentils often because they are inexpensive and nutritious. I sometimes add them to my homemade spaghetti sauce and serve over noodles.â Rachel Keller - Roanoke, Virginia Ingredients:
2 medium onions, chopped |
2 celery ribs, thinly sliced |
1 medium carrot, chopped |
2 teaspoons olive oil |
5-1/4 cups water |
1 cup dried lentils, rinsed |
1/4 cup minced fresh parsley |
1 tablespoon reduced-sodium beef bouillon granules |
1/2 teaspoon pepper |
1 can (6 ounces) tomato paste |
2 tablespoons white vinegar |
2 teaspoons brown sugar |
1/2 teaspoon salt |
2 tablespoons shredded parmesan cheese |
Directions:
1. In a large saucepan coated with cooking spray, saute the onions, celery and carrot in oil until almost tender. Stir in the water, lentils, parsley, bouillon and pepper. Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until lentils are tender, stirring occasionally.
2. Stir in the tomato paste, vinegar, brown sugar and salt; heat through. Sprinkle each serving with cheese. Yield: 6 servings.
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