Italian Lentil Soup
Serve this low fat, high fiber soup as a light lunch or with a sandwich for dinner.
Ingredients
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2 medium carrots, sliced (1 cup)
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1 stalk celery, sliced (1/2 cup)
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1 small onion, chopped (1/3 cup)
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1 tablespoon olive oil
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5 cups water
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1/2 of a small head cabbage, cored and cut into 1-inch pieces (4 cups)
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1 cup dry lentils, rinsed and drained
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1 cup tomato puree
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1-1/2 teaspoons sugar
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1-1/2 teaspoons salt
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1/2 teaspoon dried oregano, crushed
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1/4 teaspoon pepper
Directions
1.
In a large saucepan cook carrots, celery, and onion in hot olive oil about 5 minutes or until crisp-tender. Stir in water, cabbage, lentils, tomato puree, sugar, salt, oregano, and pepper. Bring to boiling; reduce heat. Cover and simmer for 45 minutes or until lentils are very soft. Ladle into bowls. Makes 5 main-dish servings.
Nutrition information
Calories 210, Total Fat 3 g, Saturated Fat 0 g, Cholesterol 0 mg, Sodium 938 mg, Carbohydrate 35 g, Fiber 15 g, Protein 13 g. Daily Values: Vitamin C 49%, Calcium 8%, Iron 26%.
Percent Daily Values are based on a 2,000 calorie diet
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