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 min
  • Total Time 1 hr 2 min
  • Servings 2

Ingredients

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.

Expert Tips

For a slightly thicker broth, blend 1 cup of the soup in blender and pour back into the pan.

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

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
365
(
Calories from Fat
155 ),
% Daily Value
Total Fat
17 g
17 %
(Saturated Fat
6 g,
6 %
),
Cholesterol
30 mg
30 %;
Sodium
2370 mg
2370 %;
Total Carbohydrate
36 g
36 %
(Dietary Fiber
12 g
12 %
),
Protein
29 g
29 %
;
% Daily Value*:
Vitamin A
100%;
Vitamin C
6%;
Calcium
16%;
Iron
34%;
Exchanges:
2 Starch; 1 Vegetable; 3 Lean Meat;
*Percent Daily Values are based on a 2,000 calorie diet.