Lentil Soup

In this classic soup, we’ve used no oil, creating a lighter yet still hearty one-pot meal. More good news: It’s a cinch to prepare, and like so many hearty soups, it’s better after a day or two after the flavors have had time to meld. You can store the soup in the refrigerator for up to five days or freeze it for up to three months. It will thicken slightly with time; just thin it with a little water when you reheat it on the stove or in the microwave. If you’d like to make it vegetarian, you can use vegetable broth in place of the beef broth. In this classic soup, we’ve used no oil, creating a lighter yet still hearty one-pot meal. More good news: It’s a cinch to prepare, and like so many hearty soups, it’s better after a day or two after the flavors have had time to meld. You can store the soup in the refrigerator for up to five days or freeze it for up to three months. It will thicken slightly with time; just thin it with a little water when you reheat it on the stove or in the microwave. If you’d like to make it vegetarian, you can use vegetable broth in place of the beef broth.

Ingredients

Canned beef broth

10 cup(s) , low sodium

Dried lentils

1 pound(s) , picked over, rinsed, and drained

Carrots

4 medium , chopped

Onion

2 large , peeled and chopped

Celery

1 rib(s), medium , chopped

Bay leaf

1 leaf/leaves

Plum tomato

3 medium , canned, drained and chopped

Canned tomato juice

1 cup(s)

Red wine

½ fl oz , or cider vinegar

Black pepper

⅛ tsp , freshly ground, or to taste

Water

2 cup(s) , hot, or less

Scallions

1 Tbsp , chopped (optional)

Directions at weightwatchers.com

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