Colorado Lentil Soup
Lentils and potatoes make this herby tomato-based soup a filling main dish. Source: Diabetic Living Magazine
Ingredients
Directions
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In a 4-quart Dutch oven, heat oil over medium heat. Add onion and garlic; cook about 4 minutes or until tender. Stir in fajita seasoning.
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Add the water, dry lentils, dried dill and salt to the onion mixture. Bring to boiling; reduce heat. Cover and simmer for 15 minutes. Stir in potatoes. Cook, covered, for 10 to 15 minutes more or until potatoes and lentils are tender.
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Add undrained tomatoes, tomato paste and undrained chiles. Return to boiling; reduce heat. Simmer, uncovered, for 10 minutes. Stir in parsley. If desired, garnish individual servings with fresh dill.
Tips
Tip: To make ahead, prepare as directed; let cool slightly. Transfer soup to freezer containers. Seal, label and freeze for up to 3 months. To serve, thaw overnight in the refrigerator. Place in a saucepan and heat through before serving.
Nutrition Facts
2 1/2 starch, 1 vegetable, 1/2 fat