Lentil Soup With Herbs And Lemon

This is a simple, delicious and nutritious soup. Soaking the lentils overnight helps them cook very easily and fast.

1 cup lentils - soaked overnight
6 cups nonfat chicken broth 
1 yellow onion thinly sliced 
2 Tbs. 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 presoaked the lentils, increase your cooking time by about 15 more minutes). 
While the lentils are cooking, saut 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. 

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