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Lentil, Cheese, And Vegetable Soup

Diet.Chef's picture
Ingredients
  Vegetable oil 1 Tablespoon
  Olive oil/Vegetable oil 1 1⁄3 Tablespoon (1 Tablespoon Plus I Teaspoon)
  Carrots 1 Cup (16 tbs), julienned
  Onions 1 Cup (16 tbs), diced
  Garlic 1 Clove (5 gm), minced
  Thyme leaves 1⁄4 Teaspoon
  Bay leaf 1
  Water 1 Quart
  Lentils 3 Ounce, sorted and rinsed (Uncooked)
  Lentils 3 Ounce, uncooked
  Instant chicken broth and seasoning mix 2 Ounce (2 Packets)
  Swiss chard 4 Cup (64 tbs), thoroughly washed and drained chopped
  Swiss chard 4 Cup (64 tbs), drained
  Cheddar 1⁄4 Pound, shredded
  Salt 1 Dash
  Pepper 1 Dash
  Italian flat leaf parsley 1 (For Garnish)
  Italian flat leaf parsley 2 Teaspoon, chopped (For Garnish)
Directions

MAKING
1.Take a 2 quart saucepan and heat some oil in it.
2.Add in carrots, garlic, onions, thyme, bayleaf and stir fry over medium heat for about 2 minutes until vegetables become tender and crisp.
3.Add in lentils, water, broth mis and combine well.
4. Bring mixture to boil.
5.Let simmer over low heat for about 15 minutes until lentils soften.
6.Stir in the Swiss chard and cook for another 10 minutes.
7.Add in cheese and let simmer until cheese melts of for 5 minutes.
8. Season with salt and pepper.

SERVING
9. Serve hot.

Recipe Summary

Difficulty Level: 
Medium
Course: 
Appetizer
Method: 
Simmering
Dish: 
Soup
Restriction: 
Vegetarian
Ingredient: 
Lentil
Interest: 
Everyday, Healthy
Preparation Time: 
15 Minutes
Cook Time: 
30 Minutes
Ready In: 
45 Minutes
Servings: 
2

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