Mediterranean: Anthos Lentil Soup - 2 pts, Carbs 29.6g, Fiber 10.7g

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Mediterranean: Anthos Lentil Soup - 2 pts, Carbs 29.6g, Fiber 10.7g

 

2 tablespoons olive oil

1 1/2 cups cubed peeled baking potato, (about 8 ounces)

1 cup finely chopped carrot, (about 2 medium)

1 cup finely chopped celery

3/4 cup finely chopped parsnip

1/3 cup finely chopped shallots

3 tablespoons sherry vinegar

6 cups broth

3/4 cup brown lentils

2 bay leaves

1/2 teaspoon freshly ground black pepper

1/4 teaspoon kosher salt

 

 

 

 

 

Heat olive oil in a large Dutch oven over medium-high heat. Add potato, carrot,

celery, parsnip, and shallots to pan; sauté for 7 minutes or until tender. Add

sherry vinegar to pan, scraping pan to loosen browned bits. Add broth, lentils,

and bay leaves to pan; bring to a boil. Reduce heat, and simmer 45 minutes or

until lentils are tender.

Discard bay leaves.

Transfer half of lentil mixture to a blender. Remove center piece of blender lid

(to allow steam to escape); secure blender lid on blender. Place a clean towel

over opening in blender lid (to avoid splatters). Blend until smooth, scraping

sides. Return lentil mixture to pan; stir in pepper and salt.

 

Yield: 6 cups (serving size: 1 cup)

 

Source: Cooking Light, JANUARY 2008

Formatted by Chupa BAbi: 03.15.08

 

CALORIES 203 (23% from fat); FAT 5.2g (sat 0.8g,mono 3.5g,poly 0.7g); PROTEIN

10g; CHOLESTEROL 0.0mg; CALCIUM 55mg; SODIUM 501mg; FIBER 10.7g; IRON 2.8mg;

CARBOHYDRATE 29.6g

 

Acidic flavor is pronounced in many Greek foods. This recipe calls for sherry

vinegar to deglaze the pan, which intensifies the tart taste.

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