Lentil Soup

This recipe is delicious and offers a different way to consume our carbohydrates and vegetables. Perfect for cold nights.

Approximate Nutritional Content: 1 serving

Calories: 130 kcal.
Grams of fat: 5 gr. equals 1 fat serving
Grams of carbohydrate: 16 gr. equals 1 grain/vegetable serving
Grams of protein: 4 gr. equals 0.5 protein servings

Note: nutritional information may vary according to the quantity and type of ingredients used.

Ingredients: 5 servings

2 tablespoons olive oil
1 onion, finely chopped
1 teaspoon garlic or 1 garlic clove (minced or finely chopped)
2 carrots, diced
2 celery stalks, diced
3 1/2 cups diced tomato paste (Pomi or Cirio)
1 1/2 cups lentils
1/2 teaspoon salt
1/2 teaspoon black pepper
4 cups defatted chicken broth
3 cups water
2 bay leaves
1/2 cup parmesan cheese

Preparation Steps:

In a large pot, sauté the onion with oil until transparent. Add garlic, celery, and carrot; sauté for 10 minutes.
After 10 minutes, add the tomato, chicken broth, water, lentils, black pepper, and bay leaves.
Stir everything well and bring to a boil.
Reduce heat (low to medium) and let reduce/cook for one hour (until the lentils are soft).
Once the lentils are softened, add salt and serve with parmesan cheese on top.

Note: if you notice the soup is running low on liquid during the one-hour cooking time, you can add more water.