Lentil and Tomato Soup

By KLC_Ironstone

Ingredients

• 2 cups lentils (soaked overnight)
• 1 28-oz. can crushed tomatoes
• 6 cups chicken or vegetable stock
• 1 small onion, chopped
• 2 cloves garlic, chopped
• 1/2 tsp. dried basil
• 1/2 tsp. dried oregano
• 1/2 tsp. black pepper
• 1/2 cup chopped fresh parsley
• 1 bay leaf
• 1/4 cup grated Parmesan cheese

Preparation

Step 1

In a large soup pot, combine the lentils, tomatoes, stock, onion, garlic, basil, oregano, black pepper, 1/4 cup of the parsley and the bay leaf. Bring to a boil. Reduce heat and simmer for 25 minutes. Remove the bay leaf. Using a hand blender, puree the soup until it has a creamy texture. Serve immediately, garnished with the remaining parsley and Parmesan.

Serves 6. Calories per serving: 152. Fat (G) per serving: 2.8.