This soup really is filling and full of flavor. I make this soup a few times during the Fall and Winter months. It is low fat and high fiber and protein. For 1 3/4 cups serving it's 260 calories and only 2 grams of fat.
serves8 people using 1 3/4 cups serving size
prep time20 Min
cook time40 Min
beef broth, reduced sodium
carrots, peeled & finely chopped
celery stalks, finely chopped
14.5 oz can diced tomatoes with juice
red wine vinegar
onion, peeled and finely chopped
How To Make
In a large pot combine broth, lentils, carrots, onion, celery and bay leaves. Bring to a boil.
Reduce heat and simmer covered, stirring occasionally until lentils and vegetables are tender, about 30 minutes.
Add tomatoes with juice, vinegar and a few pinches of black pepper. Add water, amount depending on how much broth you want for the soup or if you want it thicker.
Cover and cook, stirring occasionally until the flavors have blended, about 10 minutes.
Last Step: Don't forget to share!
Make all your friends drool by posting a picture of your finished recipe on your favorite social
network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!