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Tasty Lentil Soup Recipe

Tasty Lentil Soup Recipe

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.
TOTAL TIME: Prep: 30 min. Cook: 40 min. YIELD:8 servings

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

  • 1. 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.
  • 2. 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.