Lentil Soup With Herbs and Lemon

This is a simple, delicious and nutritious soup. Soaking the lentils overnight helps them cook very quickly. The preparation time is under 10 minutes and the cooking time is about 20 minutes.

• 1 cup lentils, soaked overnight in 1 cup water
• 6 cups nonfat chicken broth
• 1 yellow onion, thinly sliced
• 2 Tbs. olive oil
• 1 Tsp. dried tarragon
• 1/2 tsp. dried oregano
• Salt and pepper to taste (optional)
• 1 Tbs. lemon juice
• 4 thin slices of lemon

Bring the lentils to a boil in the broth. Reduce the heat and simmer until tender, approximately 15 minutes (if you have not pre-soaked the lentils, increase your cooking time by about 15 more minutes). While the lentils are cooking, sauté the onions in oil for 8 minutes or until they are golden brown. Remove from heat and set aside. When the lentils are tender, add the onions, herbs, salt and pepper. Cook for 2 minutes. Stir in the lemon juice and garnish with lemon slices.

Serves 4, with 292 calories, 9 grams fat per serving.
Source: American Institute for Cancer Research