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Tomato Lentil Soup With Prosciutto

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By lids
Member since 2008

Serves 6 | Prep Time | Cook Time


1 cup brown lentils, washed and picked over for debris
5 cups nonfat chicken broth, low-sodium
15 ounces canned diced tomatoes with juice
2 ounces prosciutto, finely diced
1/2 cup onion, finely chopped
4 cloves garlic, minced
1/2 teaspoon cumin
1/8 teaspoon oregano


1. In a large pot, combine the lentils, broth, tomatoes, prosciutto, onion, garlic, cumin and oregano. Bring the mixture to a boil over high heat, uncovered, stirring occasionally. Reduce the heat to low and cook until the lentils are tender but not mushy, 45 minutes to 1 hour.

2. Ladle the soup into wide bowls and serve with Italian bread sticks or garlic bread.

Servings: 6 1-cup servings

Pairs Well With


I belong to WW and there is one group in particular I post to and get many good recipes from. Here is one I make often. Plus its freezer friendly.

Servings: 6 1-cup servings

Adapted from Natural Health Magazine, 10/2005

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