Lentil Soup

Yield: 6 servings (serving size: 1 1/2 cups)

Ingredients

• 7 1/2  cups  Fresh Vegetable Broth or water
• 1 1/2  cups  dried lentils
• 1  cup  chopped onion
• 1  cup  chopped carrot
• 1/2  cup  chopped celery
• 1/2  cup  chopped parsnip
• 2  tablespoons  low-sodium soy sauce
• 2  teaspoons  dried oregano
• 1/2  teaspoon  salt

Preparation

Combine broth and dried lentils in a large Dutch oven, and bring to a boil. Cover, reduce heat, and simmer 30 minutes. Add chopped onion and next 6 ingredients (onion through salt); cover and simmer 15 minutes.

Nutritional Information

Calories:

197 (3% from fat)

Fat:

0.6g (sat 0.1g,mono 0.1g,poly 0.3g)

Protein:

14.5g

Carbohydrate:

35.3g

Fiber:

7.2g

Cholesterol:

0.0mg

Iron:

4.9mg

Sodium:

627mg

Calcium:

53mg