|
1 tablespoon olive oil
2 1/2 large onions - finely chopped, divided
2 small carrots, peeled and diced
1 ounce uncooked lentils, sorted and washed
5 cups fat-free chicken broth
2 cups water
1 clove garlic - peeled and minced
Salt and pepper to taste
Preparation:
| 1. | Heat the oil in a large, heavy soup pot, add the onions, garlic, and carrots, and cook over moderate heat until onions are limp.
|
| 2. | Add the lentils, broth, and water, bring to a boil, lower heat, cover, and simmer for 30 minutes, or until lentils are very soft.
|
| 3. | Pour the soup through a colander into a deep bowl. Return the liquid to the pot.
|
| 4. | Puree 1/3 of the lentil mixture through a food mill into the pot. Stir in the the remaining whole lentils.
|
| 5. | Season with salt and pepper and serve. |
Serves: 8
Yields: 8 cups
Per serving:
64 Calories (kcal); 3g Total Fat; (36.9% calories from fat); 4g Protein; 6g Carbohydrate; 0mg Cholesterol; 486mg Sodium
|
