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.

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.