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Lentil Soup (Potage de Lentille)

Yield 8 servings (serving size: 1 cup)
Small French green lentils (also called Puy lentils) are great for soups because they hold their shape well. A portion of this soup is pureed to lend body, but you can omit that step if you prefer.

Ingredients

  • 2 tablespoons olive oil
  • 2 1/2 cups chopped Rio or other sweet onion
  • 1 cup chopped celery
  • 1 cup chopped carrot
  • 1/2 teaspoon dried thyme
  • 4 garlic cloves, minced
  • 1 bay leaf
  • 1 1/2 cups dried petite green lentils
  • 4 cups fat-free, less-sodium chicken broth
  • 1 cup water
  • 1 (14.5-ounce) can petite-cut diced tomatoes, drained
  • 2 tablespoons fresh lemon juice
  • 1/2 teaspoon salt
  • 3/4 teaspoon freshly ground black pepper, divided

Nutrition Information

  • calories 192
  • caloriesfromfat 21 %
  • fat 4.4 g
  • satfat 0.5 g
  • monofat 2.5 g
  • polyfat 0.4 g
  • protein 9.9 g
  • carbohydrate 30.4 g
  • fiber 7.8 g
  • cholesterol 0.0 mg
  • iron 2.7 mg
  • sodium 414 mg
  • calcium 56 mg

How to Make It

  1. Heat oil in a large saucepan over medium-high heat. Add onion and next 5 ingredients (through bay leaf) to pan; sauté 12 minutes. Add lentils; cook for 2 minutes, stirring constantly. Stir in broth, 1 cup water, and tomatoes; bring to boil. Cover, reduce heat, and simmer 40 minutes or until lentils are very tender. Remove from heat; let stand for 5 minutes. Discard bay leaf.

  2. Place 3 cups lentil mixture in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Return pureed mixture to pan; stir in juice, salt, and 1/4 teaspoon pepper. Sprinkle with remaining 1/2 teaspoon pepper.