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