Lentil and Prosciutto Soup - 40g Carbs, 20g Fiber
From www.lifescript.com & Food Fit
Serves: 6
Preparation time: 10 minutes
Cooking time: 1 hour
1 Tbsp olive oil
1/3 cup finely chopped carrot
1/3 cup finely chopped celery
1/3 cup finely chopped onion
1 sprig fresh or 1/4 tsp dried thyme
Freshly ground black pepper
1 1/2 quarts Basic Chicken Stock or low-sodium canned chicken stock
2 cups dried lentils
Salt to taste
6 Tbsp finely diced prosciutto ham
1. Heat the olive oil in a saucepan over low heat. Add the carrot,
celery, onion and thyme, season lightly with pepper and cook for
10 minutes. (Do not add salt until the lentils are fully cooked,
because salt will prevent the lentils from becoming tender).
2. Add the stock and lentils, and bring to a boil quickly over
high heat.
3. Lower the heat and simmer until the lentils are tender, about
1 hour.
4. Puree 2/3 of the soup in a blender and stir it into the
remaining 1/3.
5. If the soup is too thick, thin it by adding a little more
stock. Raise the heat and bring the soup to a boil for
15 seconds. Stir in the prosciutto.
6. Add salt and more pepper to taste.
Serving Size: 1 1/4 cups
Nutrition Facts:
295 Calories, 24g Protein, 40g Total Carbs, 20g Dietary Fiber,
309mg Sodium, 5g Total Fat, 1g Saturated Fat
15% Calories from Fat, 32% Calories from Protein,
53% Calories from Carbs