Low-Fat Lentil Soup with Herbs and Lemon

by Carol Evans

Prep time: 0:10 Overall time: 0:30

Servings: 4 servings

INGREDIENTS

1 cup lentils, soaked overnight in 1 cup water
6 cups nonfat chicken broth
1 yellow onion, thinly sliced
2 tbsp. olive oil
1 tsp. dried tarragon
1/2 tsp. dried oregano
Salt and pepper to taste (optional)
1 tbsp. lemon juice
4 thin slices of lemon

INSTRUCTIONS

Bring the lentils to a boil in the broth. Reduce the heat and simmer until tender, approximately 15 minutes (if you have not pre-soaked the lentils, increase your cooking time by about 15 more minutes). While the lentils are cooking, sauté the onions in oil for 8 minutes or until they are golden brown. Remove from heat and set aside.

When the lentils are tender, add the onions, herbs, salt and pepper. Cook for 2 minutes. Stir in the lemon juice and garnish with lemon slices.

CHEF COMMENTS

This is a simple, delicious and nutritious soup. Soaking the lentils overnight helps them cook very quickly.

Tagged: lentilsoup, soups add tags

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