RED LENTIL SOUP

By BETH DOOLEY

For the Minnesota Star Tribune
March 19, 2008 at 5:33PM

RED LENTIL SOUP

Serves 4.

If you make this ahead, adjust the seasoning before serving. A splash of orange juice will perk up flavors.

• 2 tbsp. olive oil

• 1 onion, chopped

• 1 rib celery, chopped

• 1 carrot, chopped

• 2 cloves garlic, minced

• 1 tbsp. tomato paste

• Salt and pepper to taste

• 1 (3-in.) branch rosemary

• 3 to 4 c. vegetable stock (homemade or packaged)

• 1 c. red lentils

• Juice of 1 orange

• Plain yogurt or sour cream for garnish

Directions

In a large pot, heat the oil over medium-high heat and sauté the onion, celery, carrot and garlic until the onion is transparent, about 3 to 5 minutes. Stir in the tomato paste and sprinkle with salt and pepper. Add the rosemary and vegetable stock. Bring the liquid to a boil, reduce the heat, partially cover and simmer until the lentils are very soft, about 20 to 30 minutes. Taste and season with salt and pepper. Remove and discard the rosemary branch.

In a blender, purée the soup in batches being careful not to over-purée (it should be rough). Return the soup to the pot and stir in the orange juice. Serve garnished with yogurt or sour cream.

Nutrition information per serving (using 1 tablespoon of yogurt):

Calories265Fat8 gSodium110 mg

Carbohydrates37 gSaturated fat1 gCalcium73 mg

Protein14 gCholesterol2 mgDietary fiber9 g

Diabetic exchanges per serving: 1 vegetable, 2 bread/starch, 1 medium-fat meat, 1/2 fat.

about the writer

about the writer

BETH DOOLEY

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