Vegetarian Lentil Soup

Adapted from CooksAid.com

Nutrition Facts

Serving Size	½ of recipe
Calories	283
Total Fat	6.5 g
Saturated Fat	2 g
Sodium	996 mg
Total Carbohydrate	37 g
Dietary Fiber	17 g
Protein	20.5 g

Servings and Times

Servings

Tip: Portion leftovers into individual containers and save for tomorrow’s lunch or freeze.

Ingredients and Preparation

Ingredients	Measures
Olive oil	1 tablespoon
Medium onion, chopped	1
Celery stalks, sliced	2
Medium carrots, sliced	2
Garlic cloves, minced	2
Vegetable stock or broth	3 cups (24 ounces)
Water	2 cups
Dried lentils, washed	1 cup
Reduced-sodium diced tomatoes, undrained	1 (14.5-ounce) can
Parsley, finely chopped	2 tablespoons
Dried marjoram	1 teaspoon
Dried thyme	½ teaspoon
Salt	½ teaspoon
Pepper to taste
Grated Parmesan cheese	4 tablespoons

Directions
Heat olive oil in a Dutch oven or large heavy pot over medium heat. Add onions, celery, carrots, and garlic, and sauté for 6-7 minutes.
Add vegetable stock, water, lentils, tomatoes, and herbs, and bring to a boil. Reduce heat, cover, and simmer until lentils are tender, about 30 minutes.
Add ¼ teaspoon salt and pepper to taste.
Serve and top with Parmesan cheese.

Exchanges
1 starch; 1 very lean meat ½ lean meat; 2.5 vegetables; 1 fat

Side Suggestions: Provolone Paninis
For each person, place 2 slices of provolone cheese between 2 slices of whole wheat bread. Place nonstick grill pan or skillet over medium-high heat and spray with cooking spray. Add sandwiches to the pan and then place a plate with a canned food item or other weight on top. Cook for 1-2 minutes on each side. (Alternatively you can also use a panini press.)

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