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cooking good in greene


 Savory Lentil Soup

All materials courtesy of: Swanson Broth
Back to All About Soup index 


Savory lentil soup

Prep: 25 minutes Cook: 35 minutes      Makes: 10 servings


1 tablespoon olive oil
1 fennel bulb, chopped
1 large onion, chopped
1 large carrot, chopped
1 stalk celery, chopped
4 medium Italian plum tomatoes, chopped
2 cloves garlic, minced
1/2 teaspoon crushed red pepper
1 bay leaf
8 cups Swanson Chicken Broth (regular, Natural Goodness or Certified Organic)
1 bag (16 ounces) dried lentils, rinsed
2 cups coarsely chopped watercress
Freshly grated Parmesan cheese (optional)

1. Heat oil in large saucepot over medium heat. Add fennel, onion, carrot and celery and cook until tender.

2. Stir in tomatoes, garlic, red pepper, bay leaf, broth and lentils. Heat to a boil. Reduce heat to low. Cover and cook 25 minutes or until lentils are tender. Discard bay leaf.

3. Stir in watercress and cook 2 minutes. Serve with cheese, if desired.

Source: Family Features
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