S. Texas has started to cool down...sort of. It's in the high 80's during the day and high 60's at night. For us, that's a cold front and we'll take it. :-)
Ive begun pulling out my winter boots...it's cooling off somewhere so that means boot season AND pulling out soups, chili & stew recipes. I can't wait to try the latest Lentil Soup recipe I ran across.
- 1 Tbsp. olive oil
- 2-1/2 large onions, peeled and finely chopped
- 2 small carrots, peeled and diced
- 1 lb. uncooked lentils, sorted and washed
- 5 cups fat-free vegetable broth
- 2 cups water
- 1 clove garlic, peeled and minced
- Salt (to taste)
- Pepper (to taste)
- Large soup pot
- Colander
- Large bowl
- Food processor, blender, or food mill
Heat oil in a large, heavy soup pot. Add onions, garlic, and carrots and cook over moderate heat until onions are limp. Add lentils, broth, and water, and bring to a boil. Lower heat, cover, and simmer for 30 minutes, or until lentils are very soft. Stir in more warm water if soup becomes too thick. Pour soup through colander, catching liquid that drains off in a large bowl. Return liquid to soup pot. Puree 1/3 of lentil mixture in food processor or blender or through food mill; return to pot. Stir in remaining whole-lentil mixture. If desired, season with salt and pepper. Makes 12 servings.
Preparation Time: 50 minutes
Nutritional Information (per serving):
| Calories | Protein | Fiber | Carbs | Fat Total | Saturated Fat |
| 165 | 11 g | 12 g | 27 g | 2 g | 0 g |
