Lentil Soup

By á-4131

8 servings
6 points plus

CALORIES 252.7 CAL
FAT 4.8 G
SATURATED FAT 0.7 G
SODIUM 627.9 MG
CARBOHYDRATES 38.4 G
TOTAL SUGARS 1.9 G
DIETARY FIBER 7.5 G
PROTEIN 15.8 G

Ingredients

• 2 tablespoons olive oil
• 1 large onion, chopped
• 2 large carrots, chopped
• 2 ribs celery, thinly sliced
• 4 cloves garlic, minced
• 1 teaspoon ground sweet paprika
• 1 teaspoon curry powder
• 1/2 teaspoon ground turmeric
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1 bag (16 ounces) lentils, picked over and rinsed
• 8 cups reduced-sodium, fat-free chicken or vegetable broth
• 2 cups water

Preparation

Step 1

In a Dutch oven or large saucepan over medium heat, warm the oil. Add the onion, carrots, celery, and garlic. Cook, stirring often, about 8 minutes, or until tender. Stir in the paprika, curry powder, turmeric, salt, and pepper.

Add the lentils, broth, and water. Bring to a boil. Reduce the heat to low, cover, and simmer, stirring occasionally, 25 to 30 minutes, or until the lentils are very tender.