Anthos Lentil Soup

Ingredients

  • ½ teaspoon freshly ground black pepper
  • ¾ cup finely chopped parsnip
  • ¾ cup brown lentils
  • ¼ teaspoon kosher salt
  • 1 cup finely chopped carrot (about 2 medium)
  • 1 cup finely chopped celery
  • 1 ½ cups cubed peeled baking potato (about 8 ounces)
  • + 5 more ingredients
    • 2 tablespoons olive oil
    • 1/3 cup finely chopped shallots
    • 2 bay leaves
    • 6 cups fat-free, less-sodium chicken broth
    • 3 tablespoons sherry vinegar

Heat olive oil in a large Dutch oven over medium-high heat. Add potato, carrot, celery, parsnip, and shallots to pan; sauté for 7 minutes or until tender. Add sherry vinegar to pan, scraping pan to loosen browned bits. Add chicken broth, lentils, and bay leaves to pan; bring to a boil. Reduce hea...

View full recipe at My Recipes

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