Lentil Soup

By jackiemo

Betty Crocker

Serve this zesty veggie-packed soup with thin slices of sharp Cheddar cheese and pumpernickel bread to soak up the delicious broth.


PREP TIME 20Min TOTAL TIME 1Hr 2Min SERVINGS 2

Ingredients

• 2 cups Progresso® chicken broth (from 32-ounce carton)
• 1 can (12 ounces) beer or 1 1/2 cups Progresso® chicken broth
• 1/2 cup dried lentils, sorted and rinsed
• 1 medium carrot, sliced (1/2 cup)
• 1 medium celery stalk, chopped (1/2 cup)
• 1 small onion, chopped (1/4 cup)
• 1 fully cooked smoked Polish sausage, about 5 inches long, thinly sliced (3 ounces)
• 1 tablespoon chopped fresh basil leaves or 1 teaspoon dried basil leaves
• 1/8 teaspoon pepper
• 1 small dried bay leaf
• 2 tablespoons grated Parmesan cheese

Preparation

Step 1

1 Heat broth, beer and lentils to boiling in 2-quart saucepan; reduce heat. Cover and simmer 20 to 25 minutes, stirring occasionally, until lentils are tender but not mushy.
2 Stir in remaining ingredients except cheese. Heat to boiling; reduce heat. Cover and simmer 20 minutes, stirring occasionally. Remove bay leaf. Sprinkle each serving with cheese.


TIP:

For a slightly thicker broth, blend 1 cup of the soup in blender and pour back into the pan.

Leftover soup? No problem! Refrigerate it and serve again tomorrow. The flavors will have time to blend, and the soup will taste even better!