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Tasty Lentil Soup
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.
8 Servings
Prep: 30 min. Cook: 40 min.
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).
© Taste of Home 2013
2 of 2
Tasty Lentil Soup
(continued)
Nutrition 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.
© Taste of Home 2013