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Hearty Lentil Soup

  • Prep 20 min
  • Total 1 hr 2 min
  • Servings 2

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

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

Steps

Hide Images
  • 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 Facts

Serving Size: 1 Serving
Calories
365
Calories from Fat
155
% Daily Value
Total Fat
17 g
Saturated Fat
6 g
Cholesterol
30 mg
Sodium
2370 mg
Potassium
1160 mg
Total Carbohydrate
36 g
Dietary Fiber
12 g
Protein
29 g
% Daily Value*:
Vitamin A
100%
100%
Vitamin C
6%
6%
Calcium
16%
16%
Iron
34%
34%
Exchanges:
2 Starch; 1 Vegetable; 3 Lean Meat;
*Percent Daily Values are based on a 2,000 calorie diet.

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