Lentil Soup

Total Time: 40 mins Preparation Time: 15 mins Cook Time: 25 mins

Ingredients

• Servings: 6
• 4 tablespoons olive oil
• 1 medium onion, finely chopped
• 1 carrot, finely chopped
• 1 celery rib, finely chopped
• 3 garlic cloves, finely chopped
• 1 cup canned tomato, finely chopped
• 2 (15 ounce) cans cooked lentils, drained and rinsed
• 1 tablespoon fresh rosemary, finely chopped
• 1 tablespoon fresh thyme, finely chopped
• 3 tablespoons chopped fresh parsley
• 6 cups reduced-sodium fat-free chicken broth or 6 cups beef broth or 6 cups vegetable broth
• salt, to taste
• pepper, to taste
• 1 cup grated parmesan cheese

Recipe

• 1 place the oil in a 3- to 4-quart microwave-safe bowl, cover, and heat for 20 seconds on high. stir in the onion, carrot, celery, and garlic, and heat for 5 minutes, uncovered, stirring once during the cooking time.
• 2 add the tomatoes, lentils, rosemary, thyme, parsley, and broth, and cook, covered, for about 4 minutes.
• 3 stir the soup, then add salt and pepper to taste. cook 2 to 3 more minutes, or until the vegetables are just tender.
• 4 remove and let sit, covered, for about 10 minutes.
• 5 serve hot with the cheese on the side.
• 6 makes 6 to 8 servings.
• 7 variations:.
• 8 to make this an even heartier soup, top with croutons or thin slices of french bread. save time by buying prechopped vegetables for this soup.