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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 6 |
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A rich, hearty soup that cooks up in no time! Serve with a green salad and crusty bread, and you've got a complete dinner. Ingredients:
4 tablespoons olive oil |
1 medium onion, finely chopped |
1 carrot, finely chopped |
1 celery rib, finely chopped |
3 garlic cloves, finely chopped |
1 cup canned tomato, finely chopped |
2 (15 ounce) cans cooked lentils, drained and rinsed |
1 tablespoon fresh rosemary, finely chopped |
1 tablespoon fresh thyme, finely chopped |
3 tablespoons chopped fresh parsley |
6 cups reduced-sodium fat-free chicken broth or 6 cups beef broth or 6 cups vegetable broth |
salt, to taste |
pepper, to taste |
1 cup grated parmesan cheese |
Directions:
1. Place the oil in a 3- to 4-quart microwave-safe bowl, cover, and heat for 20 seconds on high. Stir in the onion, carrot, celery, and garlic, and heat for 5 minutes, uncovered, stirring once during the cooking time.
2. Add the tomatoes, lentils, rosemary, thyme, parsley, and broth, and cook, covered, for about 4 minutes.
3. Stir the soup, then add salt and pepper to taste. Cook 2 to 3 more minutes, or until the vegetables are just tender.
4. Remove and let sit, covered, for about 10 minutes.
5. Serve hot with the cheese on the side.
6. Makes 6 to 8 servings.
7. VARIATIONS:.
8. To make this an even heartier soup, top with croutons or thin slices of French bread. Save time by buying prechopped vegetables for this soup.
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