Sunday, November 13, 2011

Lentil Tomato Soup

This is a yummy, warm weather soup.  Next time I think I will add some italian flavored sausage to it, but it was yummy just as it is.  If you are trying to eat healthier, this is a great nutritious soup.  I will tell you, my younger children didn’t gobble it up, but the rest of us really enjoyed it.

4 1/2 cups water
4 medium carrots, sliced
1 medium onion, chopped
2/3 cup dried lentils, rinsed
1 can (6oz.) tomato paste
2 TBSP. minced fresh parsley
1 TBSP. brown sugar
1 TBSP. white vinegar
1 tsp. garlic salt
1/2 tsp. dried thyme
1 tsp. dried basil
1/4 tsp. dill weed
1/4 tsp. dried tarragon
1/4 tsp. pepper

In a large saucepan, combine the water, carrots, onion and lentils; b ring to a boil.  Reduce heat; cover and simmer for 20-25 minutes or until vegetables and lentils are tender.  Stir in the remaining ingredients; return to a boil.  Reduce heat; simmer, uncovered, for 5 minutes to allow flavors to blend.

3/4 cup equals 138 calories, 27 g carbohydrate, 9 g fiber, 8 g protein.

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