Serves: 6
Total Calories: 1,267

1 large onion chopped
1 large carrot diced
2 medium tomatoes diced
2 (14.5-ounce) cans chicken broth (about 3 1/2 cups)
1 cup dry lentils
1 teaspoon minced garlic
1 teaspoon dried oregano
1 teaspoon salt
1/2 teaspoon black pepper
sour cream

1. Chop the onion.
2. Dice the carrot into small 1?8 inch cubes.
3. Dice the tomatoes into 3?4 inch cubes.
4. Place all the ingredients in a large pot, stir, and bring to a boil. Reduce the heat to medium-low, cover, and simmer for 1 hour, stirring occasionally.
5. Remove 2 cups of mostly solids from the soup, place them in a food processor or blender, and purée.
6. Stir the purée back into the pot and simmer another 30 minutes or until the lentils are melt- in-your-mouth soft.
7. Serve as is or topped with a dollop of sour cream.

Important tips
* Keep the pot covered unless you are stirring the soup.
* After making the purée (Step 5), if the soup is too dry, add more broth, 1/2 cup at a time, until it reaches a soupy consistency.

Nutritional Facts:

Serves: 6
Total Calories: 1,267
Calories from Fat: 80

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Lentil Soup
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