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LENTIL SOUP




Source of Recipe


phyllis aka filus


List of Ingredients




Yield: 6 servings

- 1 teaspoon olive oil
- 2/3 medium onion, finely diced
- 2/3 medium carrot, finely diced
- 1/3 stalk celery, finely diced
- 1 teaspoon garlic, minced
- 1 quart chicken stock
- 1/3 pound lentils
- 1/3 teaspoon fresh thyme, minced
- 4 teaspoons balsamic vinegar
- 1 tablespoon fresh parsley leaves, chopped


Recipe



Heat the olive oil in a large pot over medium heat. Add the onion, carrot, and celery. Cook until the vegetables are slightly tender, about 3-4 minutes. Add the garlic and cook for 1 minute. Add the chicken stock, lentils, and thyme.

Bring the liquid to a simmer. Cover and cook for 1 hour, or
until the lentils are tender but still whole. Add the balsamic vinegar. Serve with parsley as a garnish.

One 1-cup serving equals: Calories: 101, Fat: 2 g, Cholesterol: 2 mg, Sodium: 159 mg, Carbohydrate: 16 g, Protein: 7 g ++++ Exchanges: 1 Starch, 1/2 Vegetable, 1/2 Fat