photo by:
eyeliam 6 servings, about 2 cups each
Ingredients:
- 1 Tablespoon vegetable oil
- 1 cup chopped onion
- 2 cups dried lentils*, rinsed
- 1 cup chopped carrots
- 2 cups diced tomatoes, fresh or canned (14 ounces)
- 8 cups water or broth/stock
- 1 cup shredded Mozzarella cheese*
*WIC food
Steps:
- In large pot, heat oil over medium heat. Cook onion in oil until soft and lightly browned (about 5 minutes).
- Add lentils, carrots, and tomatoes.
- Add water. Stir.
- Bring ingredients to a boil.
- Reduce heat to low and simmer for about 45 minutes or until lentils are tender.
- Spoon soup into bowls. Top with cheese.
Reprinted with the permission of the state of California. © 2007 State of California.
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