Tasty Lentil Soup Recipe

Tasty Lentil Soup Recipe photo by Taste of Home

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Legume lovers can easily fill up on Dorothy Webb's substantial soup without expanding their waistlines. Lentils lend taste and texture to her stockpot in Estacada, Oregon.

This recipe is:

Diabetic Friendly

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Tasty Lentil Soup Recipe

Prep: 30 min. Cook: 40 min.

Yield: 8 Servings

30 40 70

Ingredients

2 cups sliced fresh carrots
2 celery ribs, chopped
1 large onion, chopped
2 tablespoons butter
1 garlic clove, minced
7 cups reduced-sodium chicken broth or vegetable broth
1-1/2 cups dried lentils, rinsed
3 tablespoons medium pearl barley
1-1/2 cups chopped fresh tomatoes
2 tablespoons lemon juice
4-1/2 teaspoons molasses
1 tablespoon red wine vinegar
1/2 teaspoon pepper
Dash each dried thyme, basil and oregano

Directions

In a Dutch oven, saute the carrots, celery and onion in butter until crisp-tender. Add garlic; cook 1 minute longer. Add the broth, lentils and barley; bring to a boil. Reduce heat; cover and simmer for 25-30 minutes or until lentils and barley are almost tender.
Stir in the remaining ingredients. Bring to a boil. Reduce heat; cover and simmer for 15 minutes or until lentils and barley are tender. Yield: 8 servings (2 quarts).

Nutritional Facts 1 cup equals 219 calories, 3 g fat (2 g saturated fat), 8 mg cholesterol, 601 mg sodium, 35 g carbohydrate, 14 g fiber, 14 g protein. Diabetic Exchanges: 2 starch, 1 lean meat, 1 vegetable, 1/2 fat.

Originally published as Lentil Soup in Country Woman October/November 2007, p24