Italian Lentil Soup

8 SERVINGS 1 POINT PER 2 CUP SERVING

 

 

 

2 medium carrots sliced (1 cup)

1 stalk celery sliced (1/2 cup)

1 small onion chopped (1/3 cup)

1 Tbsp oil (Pam can be substituted)

5 cups water

of a small head cabbage, cored and cut into 1 inch pieces (4 cups)

1 cup dry lentils, rinsed and drained

1 cup tomato puree

1 tsp. sugar

1 tsp. salt

tsp. dried oregano, crushed

tsp. pepper

 

In a large saucepan cook carrots, celery and onion in hot oil (I used Pam and it works fine) about 5 minutes or until crisp tender.

 

Stir in water, cabbage, lentils, tomato puree, sugar, snit and oregano and pepper.

 

Bring to boiling; reduce heat. Cover and simmer for 45 minutes or until lentils are very soft. Ladle into bowls.