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Lentil Soup
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3 tbsp. olive oil
2 c. chopped onion
1 c. sliced celery
1/2 c. quarter carrots, thinly sliced
6 c. water
1 c. dry lentils
1 can (6 oz. 2/3 c.) tomato paste)
1/2 c. dry red wine
1/4 c. minced parsley
3 sm. vegetable. Bouillon cubes
1 tsp. salt, optional
1/2 tsp. Worcestershire sauce
1/4 tsp. black pepper
Shredded or grated Parmesan cheese,
optional
In large dutch oven or heavy saucepan, heat oil. Saute onion, celery and carrots until tender. Stir in water, lentils, tomato paste, wine, parsley, bouillon cubes, salt, Worcestershire sauce and pepper. Bring to boil; reduce heat and simmer, uncovered, 45 to 50 minutes or until lentils are tender. Serve sprinkled with Parmesan cheese if desired. Makes 6 (1 1/4) cup servings. Heartsafe recipe, 257 calories per serving.
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