Triple Lentil Soup
Prized by lentil lovers, this soup is loaded with nutrition, taste, and texture of yellow and brown lentils.
Also great during the lent.
1 cup brown or black lentils, rinsed
1/2 cup yellow or green lentils, rinsed
1/2 cup orange or red lentils, rinsed
1/2 cup crumbled reduced fat feta cheese
1 tomato, chopped
3 cloves garlic, minced
2 leafy ribs celery, diced
1 large onion, diced
3 carrots, diced
5 cups low-sodium vegetable or defatted beef stock
2 teaspoons Worcestershire sauce
1 teaspoon dried thyme
Freshly ground black pepper
Vegetable oil spray
Preparation Time: about 1 hour
Spray a 4-quart Dutch oven with vegetable oil. Place it over medium- high heat.
Combine the garlic, celery, onion, and carrots and cook for about 6 minutes. Add water a few tablespoons at a time as needed to prevent sticking.
Add the lentils, stock, Worcestershire and thyme, and bring to a boil. Reduce the heat. Simmer for another 45 minutes to 1 hour (or until the lentils are softened).
Add salt (optional), and pepper to taste. Serve with a topping with a sprinkling of feta cheese and diced tomatoes.
Yield: 6 servings
Per 1.5 cups
Total fat: 5 gm
Saturated fat: 3 gm
Cholesterol: 18 mg
Sodium: 312 mg