Lentil & Mushroom Soup
By á-8072
Serving size: 1 Cup
310 calories, 21 grams protein, 2.5 grams total fat, no saturated fat, no trans fat, no cholesterol, 55 grams carbohydrates, 11 grams dietary fiber, 55 milligrams sodium.
4/5
(1 Votes)
Ingredients
- 1 T. olive oil
- 2 C. chopped yellow onion
- 2 large cloves garlic, minced
- 2 C. lentils, rinsed
- 2 C. diced carrots
- 2 C. sliced mushrooms
- 1 C. diced celery
- 1 bay leaf
- 1 teaspoon rosemary
- pinch crushed red pepper
- 1 C. chopped and seeded plum tomatoes
- 1 T. red wine vinegar
- 1/2 C. fresh Italian flat-leaf parsley
Preparation
Step 1
Heat oil in saucepan. Add onion, and saute until softened, about 10 minutes. Add garlic; stir. Add 6 cups water, lentils, carrots, mushrooms, celery, bay leaf, rosemary and crushed red pepper. Bring to a boil, reduce heat to medium, and simmer for 45 minutes. Discard bay leaf. Add tomatoes and vinegar, and simmer for 5 minutes. Sprinkle withparsley, and serve.
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