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Carmelized Onion & Lentil Soup


By DON'T FORGET THE FOOD (Visit website)





This  delicious, high fiber soup is rom the pages of Everyday Food Magazine.
To make it you will need:
1 Tablespoon extra-virgin olive oil
1 large yellow onion thinly sliced
2 cans (15 ounces each) lentils, rinced and drained
2 1/4 Cups low-sodium chicken or vegetable broth
salt and pepper
1/4 Cup plain low fat yogurt for serving
2 Tablespoons chopped fresh herbs such as parsley, chives, marjoram, or a combo, for serving (I used parsley & chives)


In a medium saucepan, heat oil over medium-high heat. Add onion and cook, stirring occasionally, until soft and edges are browned, about 15 minutes. Add lentils and broth and season with salt and pepper. Bring to a boil; reduce to a medium simmer and cook, gradually smashing some lentils against the side of the pan with a spoon to thicken soup, 10 minutes. Serve topped with a dollop of yogurt and herbs.


I served it with corn bread and some of that delicious Roasted Red Pepper Butter I posted about yesterday. It was delicious.
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