Serves 4-6
Ingredients:
3 tbsp. olive oil
½ cup red onion, chopped
½ cup green pepper, chopped
½ cup red pepper, chopped
3 jalapeños, seeded and chopped
6 cloves garlic
2 cups dry red lentils (soaked overnight and rinsed)
3 medium tomatoes, diced
4 ribs celery, chopped
4 cups reduced-sodium chicken stock
4 cups water
1 sprig fresh marjoram
Directions:
In a 4-quart saucepan at medium heat, add oil, onion, green and red pepper, jalapeño and garlic. Sauté until onions turn translucent. Add lentils, tomatoes, celery, stock, and water; bring to a boil for 2 minutes. Cover and simmer for 20 minutes or until lentils are slightly crunchy. Using a traditional blender or a handheld wand-style device, blend mixture at low speed for approximately 5 minutes, allowing some chunkiness to remain. Garnish with marjoram and serve hot.
Serving size: 1 cup. Calories: 388; Fiber 11g; Protein 23g
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Mon Sep 22, 2008 12:00 pm
