Low-Fat Lentil Soup with Herbs and Lemon
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Time
prep 0:10
total 0:30
Ingredients
| 1 cup | lentils, soaked overnight in | | 1 cup | water | | 6 cups | nonfat chicken broth | | 2 tbsp. | olive oil | | 1 tsp. | dried tarragon | | 1/2 tsp. | dried oregano | | 1 | yellow onion, thinly sliced | | 1 tbsp. | lemon juice | | 4 | thin slices of lemon | | Salt and pepper to taste (optional) |
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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.
Author's Comments
This is a simple, delicious and nutritious soup. Soaking the lentils overnight helps them cook very quickly.
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