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BY ERIN SIMPSON |
PHOTOS ANDY LYONS |
RECIPE RICHARD SWEARINGER
Chunky Vegetable-Lentil Soup
s t a r t
t o
f i n i s h
50 min.
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Tbsp. olive oil
medium onion, cut into thin rings
clove garlic, minced
cup dry green (French) lentils,
rinsed and drained
lb. whole small mushrooms
(halve or quarter any larger mushrooms)
medium carrots, thinly sliced
(2
cups)
stalks celery, chopped
cups w ater
14-oz. can vegetable broth
tsp. salt
tsp. ground black pepper
of a head пара or red cabbage,
sliced into strips
(2
cups)
1. In a 4-quart saucepan or Dutch oven heat oil over
medium heat. Add onion and garlic; cook for 4 to 5
minutes or until onion is tender, stirring occasion-
ally. Stir in lentils; cook and stir 1 minute.
2. Add mushrooms, carrots, celery, water, vegetable
broth, salt, and pepper. Bring to boiling. Reduce
heat and simmer, covered, about 25 minutes or until
lentils are tender.
3. Divide among soup bowls; top with cabbage.
Makes
6
(iy
2
-cup) servings.
e a c h
s e r v i n g
1 8 5 c a l, 3 g f a t , 0 m g c h o l, 4 0 8 m g
s o d iu m , 3 0 g c a r b , 1 3 g f ib e r , 1 2 g p r o . m
GET YOUR FILL
“Each serving provides
over half of your daily
needs of fiber, which will
fill you up and can help
lower cholesterol. And
unlike many purchased
soups, this one won’t blow
your sodium for the day.”
—Elizabeth Burt, BHG
Test Kitchen nutritionist
BETTER HOMES AND GARDENS
JANUARY
2011
BHG.COM
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