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Lentil & Rosemary Soup
Date added: January 29, 2008
As well as making a delicious appetizer, this soup makes a light meal when served in larger bowls with chunks of warm bread.
- Servings: 6 change
- Calories per serving: 271
- Prep time: 10
- Cook time: 45
Categories
Networks
Ingredients
- 1 1/2 cup green lentils
- 3 tbsp olive oil
- 2 onions chopped
- 3 garlic cloves minced
- 1/4 milligram turmeric, ground
- 1 tbsp rosemary, fresh chopped
- 2 bay leaves
- 4 cup vegetable broth
- 1/4 cup parsley flat leaf
- salt
- pepper
- 6 tsp plain lowfat yogurt strained
Recipe Method
1. Put lentils in a saucepan, cover with water and bring to a boil. Boil rapidly for 10 minutes, then drain.
2. Heat the oil in a large saucepan and fry onions for 5 minutes until lightly browned. Add the garlic, turmeric, rosemary, bay leaves, lentils and stock. Bring to a boil.
3. Reduce heat, cover and simmer gently for about 30 minutes until the lentils are completely soft. Use a hand-held electric blender to lightly pulp the soup, adding a little more stock if too thick. (Alternatively, use a potato masher to pulp the soup).
4. Season to taste with salt and pepper. Stir in the parsley and serve in bowls with a spoonful of yogurt in each.
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Nutritional Facts
| Per serving | % Daily Value* |
| Calories 271 | 14% |
| Fat 8g | 13% |
| Cholesterol 0mg | 0% |
| Sodium 800mg | 33% |
| Carbohydrates 41g | 14% |
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