LENTIL AND NOODLE SOUP

LENTIL AND NOODLE SOUP image

Yield 8 cups

Number Of Ingredients 9

8 cups water
2 teaspoons sea salt
½ teaspoon freshly ground pepper
1 cup green lentils, sorted, rinsed
2 tablespoons olive oil
2 medium onions, chopped
4 cloves garlic, minced
2 ounces whole wheat vermicelli, capellini or spaghetti, broken into fourths
¼ cup cilantro chopped

Steps:

1. Place the water, salt, pepper and lentils in a saucepan; heat to a boil over medium-high heat. Lower heat to a simmer; cook until the lentils are tender but still intact and slightly firm, 30 minutes. 2. Place the oil, onions and garlic in a skillet over medium heat. Cook, stirring occasionally until the onions are slightly browned, about 12 minutes. Add mixture to the soup pot after lentils have cooked 30 minutes. Stir in the pasta; bring to a boil. Lower the heat; simmer until the pasta and lentils are done, 5 minutes. Stir in the cilantro before serving. Nutrition information: Per serving: 148 calories, 4 g fat, 1 g saturated fat, 0 mg cholesterol, 23 g carbohydrates, 8 g protein, 704 mg sodium, 7 g fiber.