Kootenai | Kootenai Health | Issue 1, 2020

Standard U.S. Postage PAID Portland, OR Permit No. 2901 2003 Kootenai Health Way Coeur d’Alene, ID 83814 Lentil soup Makes 11 servings. Ingredients 2 tablespoons olive oil 2 medium carrots, diced 2 medium stalks celery, chopped 1 small yellow onion, chopped 2 cloves garlic, minced 1 teaspoon dried oregano 1 teaspoon dried basil 1/2 teaspoon ground black pepper 2 cups dry lentils 1 can (141/2 ounces) crushed tomatoes 2 cups vegetable broth 61/2 cups water Directions • In a large soup pot, heat oil over medium heat. • Add carrots, celery, and onion; cook and stir until the onion is tender. • Stir in garlic, oregano, basil and pepper. Cook for 2 minutes. • Stir in lentils and tomatoes. Then add the vegetable broth and water. • Cover and bring to a boil. Reduce heat, and simmer for at least 1 hour or until lentils are tender. • Serve. (Leftovers can be stored in the refrigerator and reheated on the stove or in the microwave. The soup will taste even better the next day!) Nutrition information Serving size: 1 cup. Amount per serving: 151 calories, 3g total fat (0g saturated fat), 0g cholesterol, 24g carbohydrates, 9g protein, 7g total fiber, 248mg sodium. Source: National Institutes of Health