Lentil Soup

By bridgetinma

Nutrition Facts
Serving Size 651 g
Amount Per Serving
Calories 436 Calories from Fat 93
% Daily Value*
Total Fat 10.3g 16%
Saturated Fat 3.7g 18%
Trans Fat 0.0g
Cholesterol 15mg 5%
Sodium 411mg 17%
Total Carbohydrates 54.8g 18%
Dietary Fiber 24.9g 99%
Sugars 5.3g
Protein 30.6g
Vitamin A 82% • Vitamin C 25%
Calcium 25% • Iron 38%

Nutrition Grade A
* Based on a 2000 calorie diet
Nutritional Analysis
Good points
Low in cholesterol
Very high in dietary fiber
High in phosphorus
High in thiamin
High in vitamin A

Ingredients

• 2 tablespoons olive oil, plus extra for drizzling
• 1 medium onion, chopped
• 2 carrots, peeled and chopped
• 2 celery stalks, chopped
• 2 garlic cloves, chopped
• Salt and freshly ground black pepper
• 1 (14 1/2-ounce) can diced tomatoes
• 1 pound lentils (approximately 1 1/4 cups)
• 11 cups low-salt chicken broth
• 4 to 6 fresh thyme sprigs
• 2/3 cup dried elbow pasta
• 1 cup shredded Parmesan

Preparation

Step 1

Heat the oil in a heavy large pot over medium heat. Add the onion, carrots, and celery. Add the garlic, salt, and pepper and saute until all the vegetables are tender, about 5 to 8 minutes. Add the tomatoes with their juices. Simmer until the juices evaporate a little and the tomatoes break down, stirring occasionally, about 8 minutes. Add the lentils and mix to coat. Add the broth and stir. Add the thyme sprigs. Bring to a boil over high heat. Cover and simmer over low heat until the lentils are almost tender, about 30 minutes.

Stir in the pasta. Simmer until the pasta is tender but still firm to the bite, about 8 minutes. Season with salt and pepper, to taste.

Ladle the soup into bowls. Sprinkle with the Parmesan, drizzle with olive oil, and serve.