Lentil Soup

This homey soup is wonderful even without the grated cheese.

Number of Servings: 12
Serving Size: 1 cup

Ingredients
Name Measure Weight
olive oil 2 tbsp ---
chopped onion 2 cups ---
carrot,coarsely grated 3 ---
marjoram 3/4 tsp ---
thyme 3/4 tsp ---
28 oz can diced tomatoes in juice 1 ---
low-fat, low-sodium chicken broth 7 cups ---
dried lentils, rinsed 1 1/2 cups ---
salt 1/2 tsp ---
pepper 1/2 tsp ---
white wine 1/3 cup ---
chopped fresh parsley 1/3 cup ---
reduced-fat Cheddar cheese,grated 1/2 cup ---

Preparation Instructions
1. Heat the oil in a large saucepan, and saute the onions, carrots, marjoram, and thyme for about 5 minutes.
2. Add the tomatoes, broth, and lentils.
3. Bring to a boil, reduce the heat, cover the pan, and simmer the soup for about 1 hour or until the lentils are tender.
4. Add the salt, pepper, wine, and parsley and simmer the soup for a few minutes.
5. Serve with cheese sprinkled on each portion.

Exchanges Per Serving
1 Lean Meat

Nutrition Information
Amount per serving
Calories 95
Calories from Fat 27
Total Fat 3 g
Saturated Fat 1 g
Cholesterol 24 mg
Sodium 399 mg
Total Carbohydrate 12 g
Dietary Fiber 2 g
Sugars
Protein 5 g