LENTIL SOUP WITH VEGETABLES

Lentil Soup With Vegetables image

Provided by Molly O'Neill

Categories dinner, easy, lunch, one pot, soups and stews, appetizer, main course, side dish

Time 50m

Yield Six servings

Number Of Ingredients 9

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Ingredients

1 1/2 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

Steps:

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.
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.

Nutrition Facts : @context http, Calories 192, UnsaturatedFat 3 grams, Carbohydrate 29 grams, Fat 4 grams, Fiber 5 grams, Protein 12 grams, SaturatedFat 1 gram, Sodium 600 milligrams, Sugar 4 grams