Lentil Soup

By carlaschwartz

Ingredients

• 10 cup(s) Swanson 50% less sodium beef broth, or other brand
• 1 pound(s) dry lentils, picked over, rinsed, and drained
• 4 medium carrot(s), chopped
• 2 large onion(s), peeled and chopped
• 1 stalk(s) (medium) celery, chopped
• 1 leaf/leaves bay leaf
• 3 medium plum tomatoes, canned, drained and chopped
• 1 cup(s) canned tomato juice
• 1/2 oz red wine, or cider vinegar
• 1/8 tsp black pepper, freshly ground, or to taste
• 2 cup(s) water, hot, or less
• 1 Tbsp scallion(s), chopped (optional)

Details

Servings 8
Preparation time 11mins
Cooking time 56mins
Adapted from weightwatchers.com

Preparation

Step 1

Combine the broth, lentils, carrots, onions, celery, and bay leaf in a large saucepan or Dutch oven. Bring to a boil, reduce the heat, and simmer, covered, stirring occasionally, until the lentils and vegetables are tender, about 30 minutes. Add the tomatoes, tomato juice, vinegar, and pepper; add the water 1 cup at a time until desired thickness is reached. Cover and cook, stirring occasionally, until the flavors have blended, 10 minutes. Sprinkle with the chopped scallion, if using. Yields 1 3/4 cups per serving.