- In large saucepot, heat oil over medium-high heat.
- Add carrots, celery and onion, and cook 5 to 7 minutes or until vegetables are almost tender, stirring occasionally.
- Stir in tomatoes, lentils, broth and seasonings and heat to simmering. Reduce heat to medium and simmer 45 to 55 minutes or until lentils are tender.
- Serve soup sprinkled with cheese.
1 1/3 cup
View all nutritional information
Calories 253, Total Fat 5g, Saturated Fat 1g, Cholesterol 24mg, Sodium 658mg, Carbohydrate 33g, Protein 22g
|Serving Size||1 1/3 cup|