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Italian-Style Lentil Soup

 Italian-Style Lentil Soup
“I like to serve lentils often because they are inexpensive and nutritious. I sometimes add them to my homemade spaghetti sauce and serve over noodles.” Rachel Keller - Roanoke, Virginia
6 ServingsPrep: 15 min. Cook: 40 min.

Ingredients

  • 2 medium onions, chopped
  • 2 celery ribs, thinly sliced
  • 1 medium carrot, chopped
  • 2 teaspoons olive oil
  • 5-1/4 cups water
  • 1 cup dried lentils, rinsed
  • 1/4 cup minced fresh parsley
  • 1 tablespoon reduced-sodium beef bouillon granules
  • 1/2 teaspoon pepper
  • 1 can (6 ounces) tomato paste
  • 2 tablespoons white vinegar
  • 2 teaspoons brown sugar
  • 1/2 teaspoon salt
  • 2 tablespoons shredded Parmesan cheese

Directions

  • In a large saucepan coated with cooking spray, saute the onions,
  • celery and carrot in oil until almost tender. Stir in the water,
  • lentils, parsley, bouillon and pepper. Bring to a boil. Reduce heat;
  • cover and simmer for 20-25 minutes or until lentils are tender,
  • stirring occasionally.
  • Stir in the tomato paste, vinegar, brown sugar and salt; heat
  • through. Sprinkle each serving with cheese. Yield: 6 servings.

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Italian-Style Lentil Soup (continued)

Nutritional Facts: 1 cup equals 122 calories, 2 g fat (1 g saturated fat), 1 mg cholesterol, 420 mg sodium, 21 g carbohydrate, 6 g fiber, 6 g protein. Diabetic Exchanges: 2 vegetable, 1 starch.