 |
Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 4 |
|
This hearty soup will warm you from the inside out. Calories: 229 Fat: 9 g Carbohydrates: 31 g Protein: 8 g Ingredients:
1 cup dried brown lentils |
4 cups vegetable broth |
1 (14 1/2 ounce) can italian-style diced tomatoes |
2 tablespoons olive oil |
5 garlic cloves, diced |
1 medium onion, diced |
2 large carrots, peeled and sliced |
2 celery ribs, chopped (including leaves) |
1 bay leaf |
2 tablespoons balsamic vinegar |
salt and pepper |
Directions:
1. Pour lentils in a bowl, cover with water, Over medium heat, cook onions in olive oil in a large soup pan. Add garlic and celery. Once celery begins to soften, add carrots, tomatoes, bay leaf and vegetable stock.
2. Pour in drained lentils.
3. Bring to a boil, reduce heat, and allow the soup to simmer for 30 minutes.
4. Remove and discard bay leaf and add vinegar. Season with salt and pepper to taste.
|
|