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.
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
- In large pot, heat oil over medium heat. Add onion, celery and carrots and cook, stirring often, until beginning to soften, about 5 minutes.
- 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