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Lentil Soup with Fresh Rosemary

You can make this healthful soup even if your refrigerator is nearly empty; it requires little in the way of fresh produce.

You can make this healthful soup even if your refrigerator is nearly empty; it requires little in the way of fresh produce.

Servings
serving

Ingredients

  • 1 medium onion, chopped
  • 3 stalks celery, sliced
  • 2 medium carrots, thinly sliced
  • 2 Tbs. olive oil
  • 1 cup dried lentils, rinsed
  • 4 cups water
  • 1 Tbs. minced fresh rosemary or 1 tsp. dried
  • 1 bay leaf
  • 1 tsp. red wine vinegar
  • Salt and freshly ground black pepper to taste

Preparation

  1. In large pot, heat oil over medium heat. Add onion, celery and carrots and cook, stirring often, until beginning to soften, about 5 minutes.
  2. Add remaining ingredients (except salt and pepper) and bring to a boil. Reduce heat to low, cover and simmer until lentils are tender, 25 minutes. Discard bay leaf. Season with salt and pepper.

Nutrition Information

  • Serving Size 4 Servings
  • Calories 257
  • Carbohydrate Content 36 g
  • Cholesterol Content 0 mg
  • Fat Content 7 g
  • Fiber Content 8 g
  • Protein Content 15 g
  • Saturated Fat Content 1 g
  • Sodium Content 45 mg
  • Sugar Content 0 g
  • Trans Fat Content 0 g
  • Unsaturated Fat Content 0 g