Tomato Lentil Soup With Prosciutto
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Why I Love This Recipe
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
Ingredients You'll Need
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
Directions
Instructions:
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
Questions, Comments & Reviews
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