Hearty Lentil Soup

Hearty Lentil Soup

Serve this zesty veggie-packed soup with thin slices of sharp Cheddar cheese and pumpernickel bread to soak up the delicious broth.

Prep Time

20

Minutes

Total Time

1:02

Hr:Mins

Makes

2

servings

2
cups Progresso® chicken broth (from 32-ounce carton)
1
can (12 ounces) beer or 1 1/2 cups Progresso® chicken broth
1/2
cup dried lentils, sorted and rinsed
1
medium carrot, sliced (1/2 cup)
1
medium celery stalk, chopped (1/2 cup)
1
small onion, chopped (1/4 cup)
1
fully cooked smoked Polish sausage, about 5 inches long, thinly sliced (3 ounces)
1
tablespoon chopped fresh basil leaves or 1 teaspoon dried basil leaves
1/8
teaspoon pepper
1
small dried bay leaf
2
tablespoons grated Parmesan cheese
  1. Heat broth, beer and lentils to boiling in 2-quart saucepan; reduce heat. Cover and simmer 20 to 25 minutes, stirring occasionally, until lentils are tender but not mushy.
  2. Stir in remaining ingredients except cheese. Heat to boiling; reduce heat. Cover and simmer 20 minutes, stirring occasionally. Remove bay leaf. Sprinkle each serving with cheese.
Makes 2 servings (2 cups each)
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Variation
For a slightly thicker broth, blend 1 cup of the soup in blender and pour back into the pan.
Planned-Overs
Leftover soup? No problem! Refrigerate it and serve again tomorrow. The flavors will have time to blend, and the soup will taste even better!

Nutrition Information:

1 Serving (1 Serving)
  • Calories 365
    • (Calories from Fat 155 ),
  • Total Fat 17 g
    • (Saturated Fat 6 g,),
  • Cholesterol 30 mg;
  • Sodium 2370 mg;
  • Total Carbohydrate 36 g
    • (Dietary Fiber 12 g,
  • Protein 29 g;
Percent Daily Value*:
    Exchanges:
    • 2 Starch;
    • 1 Vegetable;
    • 3 Lean Meat;
    *Percent Daily Values are based on a 2,000 calorie diet.