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Foodgeek: |
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Rating: |
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Servings: |
4 servings |
Prep. Time: |
:10 |
Total Time: |
:30 |
Ingredients: |
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1 cup lentils, soaked overnight in
1 cup water
6 cups nonfat chicken broth
2 tbsp. olive oil
1 tsp. dried tarragon
1/2 tsp. dried oregano
1 yellow onion, thinly sliced
1 tbsp. lemon juice
4 thin slices of lemon
Salt and pepper to taste (optional)
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Directions:
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Bring the lentils to a boil in the broth. Reduce the heat and simmer until tender, approximately 15 minutes (if you have not pre-soaked the lentils, increase your cooking time by about 15 more minutes). While the lentils are cooking, sauté the onions in oil for 8 minutes or until they are golden brown. Remove from heat and set aside.
When the lentils are tender, add the onions, herbs, salt and pepper. Cook for 2 minutes. Stir in the lemon juice and garnish with lemon slices.
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This is a simple, delicious and nutritious soup. Soaking the lentils overnight helps them cook very quickly.
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