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Lentils come in many varieties from white and red to standard brown lentils. Try different lentils each time to change this soup every time. You can find a wide variety of lentils at places like Wild Oats and Sprouts.
This hearty soup becomes a full meal when combined with a slice of our French Country Bread and a salad of baby spinach leaves, red onion rings, shredded carrots, and a sprinkling of shredded cheddar cheese.
Save calories and use low-fat or fat-free beef broth in this recipe.
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| French Lentil Soup |
Ingredients
6 servings - 235 calories per serving
9g fat per serving
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| 1 cup |
dried lentils |
| 2 tbsp |
butter or margerine |
| 1 |
onion (finely chopped) |
| 2 stalks |
celery (finely chopped) |
| 2 |
carrots (shredded) |
| 4 cups |
beef broth |
| 1 cup |
water |
| 1/2 tsp |
Worcestershire sauce |
| 1/2 tsp |
red pepper sauce (Tabasco) |
| 1 cup |
half-and-half |
| 1/2 cup |
cooked ham (minced) |
| 1/2 tsp |
pepper |
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- Melt butter or margerine in a large, heavy saucepan.
- Add onion, celery, and carrots.
- Saute until softened.
- Stir in broth and water.
- Rinse the lentils.
- Add to the soup.
- Bring soup to a boil.
- Lower heat to simmer.
- Cover and cook for 1 hour.
- Pour half of the mixture into a blender or food processor.
- Puree.
- Return puree to saucepan.
- Stir in Worcestershire sauce, Tabasco, half-and-half, and ham.
- Heat but do not boil.
- Add pepper and stir.
- Serve while hot.
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