| Easy Lentil Soup | |
| This soup can be made with any of three different consistencies. Try them all to see which you prefer. | |
| Ingredients: | |
| Instructions: 1. Place lentils, broth, carrot, garlic, onion, thyme and bay leaf in a medium Dutch oven or large saucepan. Bring to a boil over medium-high heat, reduce to a simmer and cook until lentils are tender, about 45 minutes. 2. *For a chunkier soup, add leek at this point. Simmer 20 minutes, then stir in Swiss chard and simmer 20 minutes more. 3. Meanwhile, spray a medium non-stick skillet with canola oil and heat oil on medium-high heat. Add apple and sauté until golden on all sides, about 3 to 4 minutes. 4. When lentils are tender, stir in apple and remove bay leaf. Season to taste with salt and pepper. Serve as is for a soup with texture. For a creamy soup, purée half in a blender and combine with remaining soup. Serve garnished with crushed pretzels, if desired. | |
| Nutritional Information: Makes 4 servings.Per serving: 238 calories, 0 g. total fat, 42 g. carbohydrate, 15 g. protein, 10 g. dietary fiber, 747 mg. sodium. |
