Since we're back to soup weather here in New York after a brief reprieve ...
ITALIAN LENTIL SOUP
Serves 8
1 POINT per 2 Cup serving
Ingredients
2 Medium carrots sliced
1 Stalk celery sliced
1 Small onion chopped
1 Tbs oil (or PAM spray)
5 Cups water
1/2 Small head cabbage, cored and cut into 1" pieces
1 Cup dry lentils, rinsed and drained
1 Cup tomato puree
1 1/2 Tsp sugar
1 1/2 Tsp salt
1/2 Tsp dried oregano, crushed
1/4 Tsp pepper
Method
In a large saucepan, cook carrots, celery and onion in hot oil (or PAM) or about 5 minutes until crisp, tender.
Stir in water, cabbage, lentils, tomato puree, sugar, salt, oregano and pepper.
Bring to boil, reduce heat, cover and simmer for 45 minutes or until lentils are very soft.
Serve and enjoy!
