Italian-Style Lentil Soup

Total Time Prep: 20 min. Cook: 40 min.

Yield 6 servings

A nutritious, inexpensive source of protein, lentils are low-fat, lens-shaped seeds that are delicious in salads, sides and soups, like our Italian-style lentil soup that's cozy, comforting and packed with nutrients.

Ingredients

2 teaspoons olive oil
2 medium onions, chopped
2 celery ribs, thinly sliced
1 medium carrot, chopped
1 cup dried lentils, rinsed
1/4 cup minced fresh parsley
1 tablespoon reduced-sodium beef bouillon granules
1/2 teaspoon pepper
5-1/4 cups water
1 can (6 ounces) tomato paste
2 tablespoons white vinegar
2 teaspoons brown sugar
1/2 teaspoon salt
2 tablespoons shredded Parmesan cheese

Directions

In a large saucepan coated with cooking spray, heat oil over medium heat. Add onions, celery and carrot; cook and stir until crisp-tender.
Stir in lentils, parsley, bouillon, pepper and water; bring to a boil. Reduce heat; simmer, covered, 20-25 minutes or until lentils are tender, stirring occasionally.
Stir in tomato paste, vinegar, brown sugar and salt; heat through. Serve with cheese.

Nutrition Facts

1 cup: 122 calories, 2g fat (1g saturated fat), 1mg cholesterol, 420mg sodium, 21g carbohydrate (11g sugars, 6g fiber), 6g protein. Diabetic Exchanges: 2 vegetable, 1 starch.

I cook with lentils often because they're a nutritious, inexpensive source of protein. This low-fat soup is one of my favorite ways to use them. To make it even heartier, add ground beef, cooked sausage or leftover cubed chicken. —Rachel Keller, Roanoke, Virginia

Recipe Creator