Red Lentil Soup
Serve with warmed flat bread.

Serves: 6 - one cup servings

• 1 large onion, chopped
• 1 tablespoon olive oil
• 4 garlic cloves, finely chopped
• 1 teaspoon ground cumin
• 1 bay leaf
• 1 sprig fresh thyme
• 1 cup red lentils, picked over and rinsed
• 3 1/2 cups reduced-sodium chicken broth
• 3 cups water
• 2 tablespoons chopped flat-leaf parsley

Cook onion in oil with 1/2 teaspoon salt in a medium heavy saucepan over medium heat, stirring occasionally, until softened, about 8 minutes.

Add garlic, cumin, bay leaf, and thyme and cook, stirring, 1 minute more. Add lentils, broth, water, 1/2 teaspoon salt, and 1/2 teaspoon pepper and simmer, partially covered, stirring occasionally, until lentils are very soft and falling apart, about 30 to 45 minutes.

Discard bay leaf and thyme sprig, then purée 2 cups of mixture in blender (use caution when blending hot liquids) and return to pan.

Stir in parsley and season with salt.

Per Serving: 172 Calories; 3g Fat (13.6% calories from fat); trace Saturated Fat; 16g Protein; 22g Carbohydrate; 10g Dietary Fiber; 0mg Cholesterol; 311mg Sodium. Exchanges: 1 Grain(Starch); 1 1/2 Lean Meat; 1/2 Vegetable; 1/2 Fat.

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