15-Minute Lentil Soup

This simple lentil soup makes for a perfect hearty meal on a busy night. Serve with gluten-free bread or spoon over steamed rice.

Ingredients

2 teaspoons olive oil
1 small onion, finely chopped
2 carrots, finely sliced
2 celery stalks, finely chopped
2 garlic cloves, minced or put through a garlic press
4 cups (32 ounces) low-sodium vegetable or chicken broth
2 tablespoons tomato paste
1½ teaspoons ground cumin
1 bay leaf
2 15-ounce cans lentils, rinsed and drained
2 tablespoons freshly squeezed lemon juice
Salt and pepper to taste

Directions

Heat oil over medium heat in a medium saucepan until shimmering but not smoking. Add onion, carrots, celery and garlic. Stir occasionally, until onion softens, about 3 to 5 minutes. Stir in broth, tomato paste, cumin and bay leaf. Whisk to combine.

Add the lentils. Bring to a boil. Once soup boils, reduce heat to low and simmer until soup thickens slightly, about 10 minutes.

Turn off heat. Stir in lemon juice. Remove bay leaf. Season with salt and pepper to taste.

Nutrition Analysis: 160 calories, 1.5 g fat, 0 mg chol, 290 mg sodium, 26 g carbs, 11 g fiber, 6 g sugar, 10 g protein

Elizabeth Barbone, author of the cookbooks Easy Gluten-Free Baking and How to Cook Gluten-Free, is a regular contributor to Gluten-Free Living. She also blogs at glutenfreebaking.com.

Nutritional analysis for recipes is created using Food Processor SQL nutrition and fitness software by ESHA. Recipes are analyzed per serving (unless otherwise indicated) for calories, fat, cholesterol, sodium, carbohydrates, fiber and protein. Nutrient amounts are approximate due to variations in brands, manufacturer, preparation and ingredient substitutions. When ingredient choices are listed, we use the first one. Nonspecific amounts, for example "to taste," and garnishes are not included.

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