Wednesday, March 24, 2010

Quick Lentil Carrot Soup

Whip up this hearty soup in a flash, using precooked or canned lentils to cut prep time!


3 cups cooked lentils (dried type- cooked according to package or I used Westbrae canned lentils)
Two 14 ounce cans chicken or vegetable broth (*use a gluten-free brand such as Progresso Natural if you are on a gluten-free diet)
1 cup chopped carrots
1 cup chopped celery
1 cup chopped white onion
1 teaspoon oregano
½ teaspoon garlic powder
ICB or olive oil sprayer (or 1 teaspoon olive oil)


Put the onions, carrots and celery into large sized pot sprayed with ICB or olive oil sprayer (or drizzle with 1 teaspoon olive oil) and sauté on medium heat until just before tender (about 7-10 minutes). Put in cooked lentils, broth, oregano and garlic powder and bring to a light boil. Reduce to low heat and simmer about 10-15 minutes.


If you are watching your sodium you can use low sodium chicken/vegetable broth in place of regular.

Makes 7 cups, 7 servings

Serving size: 1 cup Calories 120 Protein 8 g Carb 20 g Fiber 9 g Sugars 4 g Fat 1 g Saturated fat 0 g Sodium 630 mg

Labels: soups, veggies, vegetarian, lower fat,


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