Lentil Soup
5 servings
Ingredients:
1 tablespoon olive oil
1 large carrot, diced
1 small yellow onion, diced
garlic (optional)
1/4 teaspoon salt, plus additional to taste
1 cup red lentils
4 cups water or low-sodium broth
1 whole bay leaf
2 tablespoons lemon juice from 1/2 large lemon
In a medium saucepan heat the olive oil over medium heat. Add the carrot, celery, onion, and 1/4 teaspoon salt, stir to combine, then cover and let the vegetables sweat until the onions are soft and translucent, about 5 minutes.
Add the lentils, water or broth, and bay leaf. Bring up to a boil, then turn the heat down to low and let simmer, covered, until the lentils begin to fall apart, about 20 minutes.
Turn off the heat, stir in the lemon juice, and add salt to taste. Ladle into bowls and serve. Leftovers will keep refrigerated for 4 days.
Calories per serving: 106
Soup with 1 white bread: 160
Soup with 1 whole wheat bread: 180
Soup with 1/2 cup white rice: 200
Soup with 1/2 cup brown rice: 205
Wow you're blog is awesome! I would love to try this some time soon.
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