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Spring Lentil Soup

Photo: Wendell Webber
Prep time 15 mins
Other time 30 mins
Yield 4 servings

Ingredients

  • 1 tablespoon olive oil
  • 1 small onion, thinly sliced
  • 1 garlic clove, minced
  • 4 carrots, peeled and halved lengthwise and cut into 2-inch pieces (about 1 1/2 cups)
  • 6 boiled baby red potatoes, quartered
  • 1 cup green or brown lentils
  • 1/4 pound green beans, cut into 1-inch pieces (1 cup)
  • 1/2 cooked pork tenderloin, cut into 1/2-inch pieces
  • 6 cups chicken stock
  • 3 plum tomatoes, cut into 1/2-inch pieces

Nutrition Information

  • calcium 90 mg
  • calories 471
  • caloriesfromfat 0 %
  • carbohydrate 51 g
  • cholesterol 67 mg
  • fat 11 g
  • fiber 15 g
  • iron 7 mg
  • protein 46 mg
  • satfat 3 g
  • sodium 205 mg

How to Make It

  1. In a large saucepan, heat the oil over medium heat. Add the onion and garlic and cook until softened but not browned, 2 to 3 minutes. Add the remaining ingredients, except the tomatoes, and bring to a boil. Reduce heat to low, cover, and simmer until the lentils are tender, 25 to 30 minutes. Add the tomatoes and simmer 5 more minutes.