Categories: Soup

Ingredients

• 2 tsp olive oil
• 2 medium onions, chopped
• 2 celery ribs, thinly sliced
• 1 medium carrot, chopped
• 1 cup dried lentils, rinsed
• 1/4 cup minced fresh parsley
• 1 tbsp beef bouillon granules
• 1/2 tsp pepper
• 5 1/4 cups water
• 6 oz can tomato paste
• 2 tbsp white vinegar
• 2 tsp brown sugar
• 1/2 tsp salt
• 2 tbsp shredded Parmesan

Directions

1. In a Dutch oven coated with cooking spray, heat oil over medium heat. Add onions, celery and carrot; cook and stir until crisp-tender.

2. Stir in lentils, parsley, bouillon, pepper and water; bring to a boil. Reduce heat; simmer, covered, 20-25 minutes or until lentils are tender, stirring occasionally.

3. Stir in tomato paste, vinegar, sugar and salt; heat. Serve with cheese.

Email to a friend | Print this recipe | Back