Lentil Soup With Vegetables

Ingredients

• 1 ½ tablespoons fruity olive oil
• 2 large cloves garlic, peeled and minced
• 1 medium-size onion, peeled and cut into small, neat dice
• 4 medium-size carrots, peeled and cut into small, neat dice
• 4 cups beef broth
• 1 cup lentils, rinsed
• 2 teaspoons salt
• Freshly ground pepper to taste
• 2 tablespoons chopped Italian parsley

• Nutritional Information

  • Nutritional analysis per serving (6 servings)

    190 calories; 3 grams fat; 0 grams saturated fat; 2 grams monounsaturated fat; 0 grams polyunsaturated fat; 28 grams carbohydrates; 4 grams dietary fiber; 4 grams sugars; 11 grams protein; 1123 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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Six servings

Preparation

1. Heat half the olive oil in a large pot over medium heat. Add the garlic, onion and carrots and saute until softened, about 5 minutes. Add the beef broth and the lentils and bring to a boil.
2. Reduce the heat, cover and simmer until the lentils are tender, about 45 minutes. Ladle the soup among 6 bowls. Swirl the remaining olive oil into each bowl and sprinkle with the parsley. Serve immediately.

50 minutes