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Red Lentil Soup
Ingredients
1 Tbsp extra-virgin olive oil
1/2 cup chopped onions
1/4 cup chopped carrots
1/4 cup chopped celery
1 Tbsp minced garlic
1 cup red lentils
1 1/2 qt vegetable stock
1/4 tsp dried basil
Pinch dried oregano
Pinch dried thyme
1 1/2 tsp white distilled vinegar
1/2 tsp Worcestershire sauce
1 tsp sea salt
1/4 tsp freshly ground black pepper
Instructions
Heat olive oil in a large saucepan over medium heat. Sauté onions, carrots, celery,and garlic until onions are translucent.
Add vegetable stock, lentils and herbs. Bring to a boil, reduce heat and simmer for 1 hour, or until lentils are soft.
Remove from heat, cool slightly and pour into a blender container. Puree until smooth. Add remaining ingredients and mix well.
Nutrition
| Calories | 130 |
| Protein | 7g |
| Sodium | 317mg |
| Carbohydrates | 19g |
| Fat | 3g |
| Fiber | 4g |
| Cholesterol | 0mg |
| Servings | 6 (3/4 cup ea.) |