Italian Lentil Soup Serves five--1-1/2 cups per serving.
1 tsp olive oil 1/2 c. diced onion 8-oz. button mushrooms, sliced 2 medium garlic cloves, minced 4 c. low-fat, low-sodium chicken broth 1 14.5-oz. can no-salt-added tomatoes, undrained 1 c. dried lentils, sorted for stones and shrivvled lentils, rinsed 1 tsp dried oregano, crumbled 1/4 tsp salt 1/4 tsp pepper 1 medium zucchini, diced 1 medium yellow summer squash, diced 1/2 c. shredded Parmesan cheese Heat large saucepan or Dutch oven over medium-high heat. Pour in oil and swirl to coat bottom of pan. Cook onion 2-3 minutes, or until tender, stirring occasionally. Stir in mushrooms and garlic; cook 2-3 minutes until mushrooms are tender, stirring occasionally. Stir in broth, tomatoes, lentils, oregano, salt and pepper. Bring to a simmer, stirring occasionally. Cover, reduce heat and simmer for 30 minutes, or until lentils are almost tender. Stir in zucchini and yellow squash. Cook, covered, for 15 minutes, or until lentils and vegetables are tender. To serve, ladle into bowls. Top each serving with 1-1/2 tablespoons Parmesan. Source: Diabetes and Heart Healthy Cookbook --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
